Fish Duo with Wild Herbs Rice

Leftovers of a special kind: from the Münster cooking weekend there were two small fillets of gilthead and a salmon trout fillet in the freezer. You can make something quick out of that!

The fillets thaw quickly and gently at 40° in the oven in 45 minutes. In the meantime, I cook 100g whole grain basmati rice. That also takes 45 minutes. Towards the end, I halve 20 cocktail tomatoes. Now everything goes really fast:

Heat pan properly Add oil Drape tomato halves around the edge of the pan, cut side down Add the fish fillets to the pan Fry the fillets.

The salmon trout divided into 2 pieces does well when frying, it doesn’t set and stays flat. The dorado curls a bit, which you correct by pressing on it. After a while, the dorado can also be removed from the bottom of the pan. The whole spook takes 5 minutes, then I turn the fillets for 1 minute. In the meantime I stir 2 tablespoons of Gundermann nettle pesto into the rice. Quickly arrange everything on preheated plates, salt, pepper, snap a photo and into the fun!

duo of gilthead and salmon fillet:: whole grain rice, cherry tomatoes, pesto