Creole fish

Ingredients for 2 servings:

• 1 onion(s)
• 100 g celery
• 1 red bell pepper(s)
• 4 stalks of coriander
• 1 tsp lime(s), finely grated zest, untreated
• 2 tbsp lime juice
• 2 tbsp olive oil
• ¼ tsp ground cumin
• some salt and pepper
• 75 g rice (basmati wild rice mix)
• 2 fish fillets, pollock fillet (125 g each)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Pollock fillet with salsa and basmati wild rice mix

Peel and finely dice the onion. Finely dice the celery stalks. Finely chop the celery leaves. Clean and finely dice the bell pepper. Pluck the coriander leaves from the stems and finely chop. Mix everything with the lime zest and juice, 1 tbsp olive oil, cumin, 1/2 tsp salt, and a pinch of pepper, and let it sit for 10 minutes. Prepare the basmati wild rice mix according to the package instructions. Season the pollock fillet with salt and pepper. Heat 1 tbsp olive oil in a non-stick pan and fry the fish for 3 to 4 minutes on each side. Adjust the seasoning to taste, then serve with the fish and rice.