Fish in Sesame Crust with Carrot-Avocado Salad

Ingredients

• 2 carrots
• 100 g Arugula
• 2 Avocados
• 2 tbsp balsamic vinegar
• 1 tbsp Lemon Juice
• 1 tbsp Olive Oil
• Salt
• Pepper
• 600 g white fish fillet (e.g. sea bass)
• 45 g Whole wheat flour (3 tbsp)
• 80 g Sesame seeds
• 2 Eggs
• 4 tbsp sesame oil
• 10 g basil (0.5 bunch)

Instructions

1. 1.

   Peel and finely grate the carrots. Wash and spin dry the arugula. Halve, pit, peel, and dice the avocados into bite-sized pieces. Mix the grated carrot, arugula, and avocado pieces in a bowl with vinegar, lemon juice, and olive oil and season with salt and pepper. Distribute on 4 plates.

2. 2.

   Rinse the fish under cold water, pat dry, and cut into 12 equal pieces. Fill 2 shallow dishes with flour and sesame seeds, whisk the eggs in a shallow dish. Season the fish with salt and pepper. Then coat in flour, dip in eggs, and coat with sesame seeds. Heat oil in a non-stick pan and fry the fish pieces golden brown on both sides for 2-3 minutes over medium heat.

3. 3.

   Meanwhile, wash, shake dry, and pluck the basil leaves. Let the fish pieces drain briefly on kitchen paper, then place them on the salad and sprinkle with basil.