Fish Fillets with Chicory and Avocado
Fish fillets with chicory and avocado is a recipe featuring fresh ingredients from the fruit-vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 pieces fish fillet (≈160 g)
- 2 small avocados
- juice of one lemon
- Salt
- pepper (from grinder)
- 3 chicories
- 20 g liquid butter
- 2 tbsp pine nuts
- 2 tbsp balsamic vinegar
- 0.5 tsp mustard
- 4 tbsp olive oil
- 50 g whipping cream
Instructions
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1.
Drizzle fish with half the lemon juice and season with salt and pepper.
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2.
Wash chicory, halve lengthwise, and season with salt and pepper.
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3.
Grease a baking dish, place fish fillets inside, add chicory halves cut side down. Drizzle with liquid butter. Cover with foil and bake at 180°C for about 20 minutes.
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4.
Peel avocados, halve, remove pits, slice into long strips; immediately drizzle with remaining lemon juice.
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5.
Two minutes before the end of baking, arrange avocado strips decoratively over fish fillets and warm briefly.
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6.
Meanwhile, toast pine nuts in a dry pan until fragrant.
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7.
Whisk vinegar with mustard, a pinch of salt and pepper, then whisk in olive oil.
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8.
Beat cream to semi‑firm peaks.
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9.
For serving, remove dish from oven, take chicory out, trim the ~2 cm stem, split into leaves, place on warmed plates. Top with fish and avocado strips, sprinkle pine nuts, drizzle balsamic sauce, and spoon a bit of cream over each plate.
