Fish fillet in coconut milk

Ingredients for 2 servings:

• 2 fish fillets (tilapia, turbot,…)
• some lemon juice
• 400 g broccoli
• 2 bunch spring onions
• 250 g pineapple, fresh (cleaned and weighed)
• 2 tbsp olive oil
• salt and pepper
• 2 tbsp curry powder
• 160 ml coconut milk
• 2 tsp pepper, green
• 2 tbsp almonds, sliced

Instructions

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

very fruity and easy to make

Drizzle the fish fillets with lemon juice. Divide the broccoli into florets and blanch in boiling salted water. Wash and trim the spring onions and cut into approximately 3 cm long pieces. Dice the pineapple. Heat the oil in a pan and fry the onions until golden brown (keep warm). Pat the fish dry, season with salt and pepper, and toss in the curry. Fry in the oil over medium heat until golden brown on both sides. Deglaze with the coconut milk, add the green peppercorns and pineapple, and simmer for about 3 minutes. Transfer to a plate, sprinkle the broccoli with flaked almonds, and add the onions.