Plaice fillets on Mediterranean summer vegetables

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 1
COOK TIME
35 mins
TOTAL TIME
35 mins

Ingredients

Servings: 2
  • 100 g green beans
  • 7-10 Tbsp salt and pepper
  • 100 g Long grain rice
  • 150 g cherry tomatoes
  • 3 Stem(s) Basil
  • 1 Organic Lemon
  • 4 Plaice fillets without skin (à approx. 60 g)
  • 2 TEASPOONS Oil
  • 1 TEASPOON Mustard seeds
  • 4–5 black olives

Directions

  1. 1

    Wash and clean the beans, cover and cook in salted water for about 12 minutes. Cook rice in boiling salted water according to package instructions. Wash and halve tomatoes. Wash basil, shake dry and cut into strips.

  2. 2

    Wash lemon hot, dry, cut in half. Cut one half into slices, squeeze the other half. Rinse fish fillets and pat dry. Sprinkle with lemon juice and season with salt and pepper.

  3. 3

    Heat 1 teaspoon of oil in a coated frying pan. Fry the fish for 2-3 minutes on each side. Fry the lemon wedges for the last 2 minutes.

  4. 4

    Drain the beans. Heat 1 tsp. oil in the pot. Brown the mustard seeds in it. Add the tomatoes and stir-fry briefly. Fold in beans and olives, season with salt and pepper. Add basil.

  5. 5

    Do everything. Serve the rice.

Nutrition Facts

KCAL
380 kcal
CARBS
44 g
FATS
9 g
PROTEINS
27 g