Fish fillet with melted vanilla tomatoes

AUTHOR
Bill Macdonald
DIFFICULTY
very easy
RATING
3 3
COOK TIME
50 mins
TOTAL TIME
50 mins

Ingredients

Servings: 4
  • 250 g Millet
  • 7-10 Tbsp Sea salt and pepper
  • 6 Cardamom Capsules
  • 2 Cloves
  • 1 Vanilla pod
  • 600 g small tomatoes
  • 2 Spring onions
  • 3 TABLESPOONS Oil
  • 600 g Fish fillet (e.g. ling fish)
  • 3-4 Tbsp Flour
  • 1 TEASPOON Honey

Directions

  1. 1

    Place the millet in a sieve, rinse with hot water and drain. Simmer in 1/2 l salt water with cardamom and cloves for about 10 minutes. Leave to swell for 5-10 minutes on the switched off stove, covered and in the post-heat.

  2. 2

    In the meantime, cut the vanilla pod lengthwise and scrape out the pulp. Wash and halve the tomatoes. Clean and wash spring onions and cut into rings.

  3. 3

    Heat 1 tablespoon of oil in a wide saucepan. Fry the spring onions and tomatoes for 3-4 minutes, turning them over. Add 100 ml water. Stir in vanilla pod and vanilla pulp. Bring to the boil, cover and braise for 5-8 minutes.

  4. 4

    Wash the fish, dab dry and cut into 4 pieces. Season with salt and pepper and turn in flour. Tap off excess flour. Heat 2 tablespoons of oil in a frying pan. Fry the fish for 3-4 minutes on each side.

  5. 5

    Season vanilla tomatoes with salt, pepper and honey. Remove vanilla pod. Arrange fish with millet and the vanilla tomatoes.

Nutrition Facts

KCAL
460 kcal
CARBS
53 g
FATS
10 g
PROTEINS
37 g