Avocado-Mango Salad with Fish

Ingredients for 2 servings:

• 1 avocado(s), ripe
• 1 mango(s), ripe
• 1 handful of cocktail tomatoes
• 2 tbsp Italian herbs, frozen
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• ½ lime(s), the juice
• salt and pepper
• 250 g fish fillet(s), catfish fillet is best
• possibly salt (vanilla salt)

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

an experience!

First, make sure the avocado and mango are ripe but not too soft. This is very important for the salad to taste nice and fresh. Peel both, remove the seeds, and cut them into thin slices, which are then arranged overlapping on two plates. Halve the cocktail tomatoes and also place them on the plates. Scatter the herbs over the salad, season with salt and pepper, and drizzle with the juice of half a lime. Then drizzle the salad with vinegar and olive oil. Wash the fish fillet, pat dry, season with pepper, place it on a piece of aluminum foil, and drizzle with a little olive oil and lime juice (vanilla salt gives it a special flavor). Seal the foil tightly and place it in the oven at 200°C (top/bottom heat) for 20 minutes. The preparation of the fish can be varied. Serve the fish fillet with the salad.