Turkish shepherd's salad with fried fish fillet pieces

Ingredients for 4 servings:

• 1 small white radish (not beer radish)
• 8 radishes
• 8 small onions, red
• 1 small cucumber(s), fresh
• 1 small carrot(s)
• 3 medium-sized garlic cloves, fresh
• 2 small peppers, red, long, hot
• 2 small spring onions, only the green part
• 2 m.-large tomato(s), red, fully ripe
• 150 g honeydew melon(s)
• 4 leaves of iceberg lettuce
• 3 tbsp red wine vinegar
• 3 tbsp orange juice
• 1 tsp sugar
• 3 tsp, leveled salt
• 1 tsp, levelled black pepper, freshly ground
• 1 tbsp mixed herbs, Turkish, frozen or dried
• e.g. chili, red, dried and crushed, (e.g. Pul Biber)
• 4 tbsp extra virgin olive oil
• 2 sea bream fillet(s), approx. 400 g, frozen
• 100 g wheat flour
• 4 g salt
• 1 tsp white pepper, freshly ground
• 6 tbsp sunflower oil for frying
• n. B. flowers and leaves

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Rich in vitamins and proteins, seasoned with plenty of spices. A dinner for the eyes, palate, and stomach.

Wash, trim, peel, and cut the salad ingredients into bite-sized pieces. Specifically, slice the radishes, radishes, and onions into approximately 2 mm thick slices. Slice the peeled cucumber into approximately 4 mm thick slices. Slice the carrot crosswise into thin sticks. Squeeze the garlic cloves. Halve the red bell peppers lengthwise, remove the seeds, and cut crosswise into approximately 8 mm wide strips. Slice the green part of the spring onion crosswise into 8 mm wide rolls. Quarter the tomatoes lengthwise, discarding the white-green stems and seeds. Cut the quarters crosswise into approximately 8 mm wide strips. Cut two approximately 1.5 cm thick slices from the honeydew melon, remove the seeds, and cut into bite-sized pieces. About 20 minutes before serving, add the dressing ingredients, except for the olive oil, to the salad and mix. Mix again after 10 minutes and season with salt and pepper. Add the olive oil just before serving, mix, and divide the salad among the serving bowls. Mix the flour with salt and pepper and place in a shallow dish. Thinly slice the thawed fish fillets crosswise and coat in the flour. Heat the sunflower oil in a pan and fry the floured fillets in batches until light brown. Divide among the serving bowls, garnish, serve, and enjoy.