This is a healthy and delicious lunch or dinner filled with vitamins.
All my recipes are for 2 servings!
- 10 oz (280 g) pike perch fillet (or other white lean fish) Skinless and pin-boned.
- 2 tbsp olive oil
- ½ teaspoon salt
- 1 teaspoon lemon pepper (salt-free)
- 1 scallion
- 10 cherry tomatoes
- ½ cup (120 ml) feta cheese
- 6 strawberries
- 4 twists from the Pasta Rossa spice grinder
- 20 basil leaves
How to prepare:
Peel and cook the potatoes until soft.
Cut the fish fillet into 2” (50 mm) pieces. Take a non-stick pan and cook the fish fillets in olive oil on medium heat for 3 minutes. Turn and cook for 2 minutes. Season with salt and lemon pepper.
Wash the tomatoes and the strawberries. Cut them in half and divide them between two plates. Divide the feta cheese between the plates. Season with Pasta Rossa spice mixture. If you cannot find this spice, you can use dried thyme and dried garlic pepper.
Wash and cut the scallion into small pieces. Cut the potatoes in half. Add potatoes on both plates. Add fish on each plate. Sprinkle scallion on the fish. Decorate with basil leaves.