- a little pepper
- 0.5 tsp. salt
- 1 tbsp. lemon juice
- 2 tbsp. rapeseed oil
- a little cress, to garnish
- 1 organic lemon (grated zest and juice)
- 400 g plaice fillets (MSC)
- 20 short wooden skewers
Roughly chop the cress, mix with the oil and grated lemon zest, season.
Cut the fish fillets lengthwise into strips approx. 2 cm wide, thread onto the skewers in a wavy design, drizzle with lemon juice, and season.
Heat the oil in a non-stick frying pan, fry the satay in batches for approx. 3 min. on each side, brush with the cress oil and serve, garnished with cress.
- Shellfish / Seafood
- 20 mins Preparation/cooking time: ca. 20m
- Servings For 4 people
- Nutrition 217 Kcal