Fishfilet on Cabbage Salad
Yield
4 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 22 | ounces |
fish fillets
|
|
| 6 | tablespoons |
lemon juice
|
|
| ½ | each |
cabbage
|
|
| 1 | each |
black pepper
|
*
|
| 1 | bunch |
thyme
|
*
|
| 4 | tablespoons |
olive oil
|
|
| 4 | tablespoons |
all-purpose flour
|
|
| 2 | ounces |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 635.8 | ml/g |
fish fillets
|
|
| 9E+1 | ml |
lemon juice
|
|
| 0.5 | each |
cabbage
|
|
| 1 | each |
black pepper
|
*
|
| 1 | bunch |
thyme
|
*
|
| 6E+1 | ml |
olive oil
|
|
| 6E+1 | ml |
all-purpose flour
|
|
| 57.8 | ml/g |
butter
|
|
Directions
Wash the fish, dry with papertowl and sprinkle with two tablespoons of lemon juice.
Clean the cabbage and cut into small stripes, blanch the cabbage in boiling saltwater.
Put in a colanfer and let drip dry.
Wash the bunch of thyme and rip off the leaves;discard the stems.
Clean and core peppers; slice into small stripes.
Mix the left over lemonjuice with the salt and pepper; beat in the oil.
Mix the cabbage with the peppers and mix in the marinade and arrange on a platter.
Cut the fish in stripes and roll in flour and fry in the butter untill golden brown and serve.
