Preparation (about 40 min):
Rinse potatoes clean with root brush, dry, cut in half diagonally and sauté in hot olive oil, cut side down. Peel and halve garlic cloves, add rosemary sprigs for flavoring, then transfer with rosemary and garlic to bed of hail salt in pizza tray and cook in stove at about 150 degrees for about 20 minutes.
Clean spring onions, cut into rolls and sauté in hot olive oil in the party pan until translucent. Cut fish fillet into tranches, season with pepper and sear on both sides in the same frying pan until juicy. Halve olives and stem capers, cut limes and tomatoes into corners – spread everything together evenly in the frying pan, drizzle with lime juice to flavor and finally season the fish with salt. Put the frying pan and potatoes with salt bed on the table for self-service.
476 Kcal – 22 g fat – 35 g egg white – 31 g carbohydrates – 2, 5 Be
Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!
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