Informations supplémentaires
25 min.
|
529 kcal
|
easy
|
|
Printable version
1. Setup
Very thinly slice the fennel. A mandoline can allow you a finer cut. Thinly slice the cucumber. Cut the tomato into quarters. Zest the lemon. Cut the bread into cubes. Cut the olives into pieces. Thinly slice the basil.
2. Cook the bread
Heat a generous drizzle of oil in a pan over medium-high heat. Cook the bread cubes 3-5 minutes until golden brown. Remove from the pan.
3. Cook the fish
Pat the fish dry. Season with salt and pepper on both sides. Coat the fish with the flour. Cook in the pan 2-3 minutes on each side over medium-high heat. Remove from the pan.
4. Make the butter
Add 4 2P | 6 3P tbsp of butter in the pan over medium-low heat. Add the olives and lemon zest and cook for 1-2 minutes. Remove from the pan and put in a bowl.
5. Assemble the salad
Mix the fennel with the tomatoes, cucumber, basil, croutons, a drizzle of oil, a few drops of cider vinegar, salt and pepper.
6. Plate your dish
Serve the fish with the olive butter and the salad. Add lemon juice to taste. Bon appétit!
2unitTrout Fillet
1unitCiabatta Bread
15mlBlack Olives
30mlAll-Purpose Flour
0.5unitFennel Bulb(s)
1unitTomato(es)
1unitLebanese Cucumber(s)
0.5unitLemon
1unitBasil
What you need
pan, bowls, spatula, mandoline, zester
529 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
32g
11%
fat
28g
43%
cholesterol
135mg
45%
fiber
5g
20%
protein
37g
saturated
10g
50%
sodium
661mg
28%
sugar
7g
trans
1g