Tomato and fish salad

Ingredients for 2 servings:

• 130 g pollock fillet(s) or other white fish
• ½ bunch chives
• 1 small onion(s)
• 1 large tomato(s)
• 2 tsp oil (dill oil)
• 2 tsp balsamic vinegar, white
• n. B. herbal salt
• n. B. Pepper from the mill
• 2 leaves of iceberg lettuce

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour

light, tasty, simple

Sauté the pollock fillet with a little salt and pepper until tender. Let it cool, then tear it into pieces. Cut the tomato into eighths, remove the core, and cut into strips. Finely chop the onion and finely chop the chives. Combine the oil, vinegar, and spices. Gently mix everything and refrigerate for half an hour. Serve on lettuce leaves and serve with a crusty loaf of bread or baguette.