Name: Coarse fish with bantam salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 1
Ingredients: to taste Black pepper; 45 g Pesto; 100 g White fish fillet; to taste Celtic sea salt; to taste Black pepper; 1 Tbsp Capers; 1⁄2 Tbsp Italian spices mix; 125 g Cherry tomatoes; 1⁄2 Tbsp Balsamic vinegar; 40 g Arugula; 4 pieces Sun dried tomatoes; 1 Tbsp Butter unsalted; 250 g Baby Potatoes

Cow's milk

Nightshade

Lactose

Fish

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Lunch

Dinner

Mediterranean

Sirtfood

For the salad:

Coarse fish with bantam salad

 Cut the larger baby potatoes in half before cooking them. Cook the baby potatoes briefly, about 5 minutes, because you will also be baking them later! 

 Put two frying pans on the stove for the fish and the potatoes. Put a dash of olive oil in one of the pans, but also a small knob of unsalted butter. In the second pan only olive oil. Let the butter brown well before you start baking. 

 Fry the baby potatoes in the hot frying pan with the melted butter. Add to the  Italian herbs, pepper, salt and possibly a little paprika powder. Shovel  always good to. They are done after about 10 minutes. 

 Spread the fish on both sides with pesto, use about a tablespoon per side.  Bake the fish with pesto in the frying pan for about 3 minutes per side  with only olive oil. 

 For the salad, cut all other ingredients and mix them in a large  bowl with the baby potatoes. Season with salt, pepper and balsamic vinegar. 

 Serve the fish with the salad and your meal is complete. 

Coarse fish with bantam salad

Coarse fish with bantam salad

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