Shellfish / Seafood: Fish Satay with Cress

Fish Satay with Cress


  • 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
Order the ingredients from COOP@home


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