John Myers
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Fish Fillet with Broccoli
The perfect fish fillet with broccoli recipe with a picture and simple step-by-step instructions.
Fish fillet:
- 2 Pangasius fillets of 175 g
- 4 tbsp Lemon juice
- 2 tbsp Oil
- 4 Pinches Coarse sea salt from the mill
- 4 Pinches Colorful pepper from the mill
- 0,5 tsp Mild curry powder
Broccoli:
- 500 g Broccoli / cleaned 350 g
- 500 ml Vegetable broth (1 teaspoon instant)
- 1 tsp Salt
- 1 tbsp Butter
- 2 big pinches Coarse sea salt from the mill
- 2 big pinches Colorful pepper from the mill
Serve:
- 2 Radishes for garnish
Fish fillet:
- Let the fish fillet thaw, wash it, cut it in half crosswise, pat dry with kitchen paper, drizzle with lemon juice and let it soak in for 15 minutes. Pat the fish fillets dry again with kitchen paper and fry / cook for 5 minutes on both sides in a pan with oil (2 tbsp). Finally season on one side with coarse sea salt from the mill (4 pinches), colored pepper from the mill (4 pinches) and mild curry powder (½ teaspoon).
Broccoli:
- Divide the broccoli into florets. Clean the stems, scrape with the vegetable flower scraper / vegetable peeler 2 in 1 and cut into decorative flower slices (approx. 1 – 2 mm thick). Cook broccoli in a saucepan with vegetable stock (500 ml / 1 teaspoon instant) and salt (1 teaspoon) for about 7 – 8 minutes with the lid closed, pour through a kitchen sieve, toss in a hot saucepan with butter (1 teaspoon) and add coarse sea salt Season from the mill (2 big pinches) and colored pepper from the mill (2 big pinches).
Serve:
- Cut radishes decoratively (see my recipe: cut, scrape, decorate and garnish). Serve the fish fillet garnished with broccoli and radishes.
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