Fish with Arugula, Tomatoes and Olives

Ingredients

• 6 medium potatoes
• 600 g white fish fillet (pike-perch, pangasius, halibut, cod or other white-fleshed fish)
• 1 tbsp Lemon Juice
• Pepper (freshly ground)
• 1 tbsp Sunflower oil
• 100 ml Vegetable broth
• 100 g black pitted olives
• 250 g date tomato
• 2 stems basil
• 120 g arugula
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• Salt
• lemon wedges for garnish

Instructions

1. 1.

   Wash the potatoes and boil them in plenty of salted water. Wash the fish fillets, pat dry and cut into 4 pieces. Drizzle with lemon juice and lightly pepper. Heat the oil in a pan, add the fish pieces and pour in the broth. Steam for about 4 minutes. Halve the olives. Wash the tomatoes, pat dry and halve them as well. Mix with the olives. Wash the basil, finely chop and fold into the olive mixture. Distribute both over the fish pieces and warm for 1-2 minutes.

2. 2.

   Drain the potatoes and let them drip a little. Wash the arugula, rinse and shake off excess water. Combine the vinegar with the oil and a pinch of salt. Halve the potatoes and arrange on plates with the arugula. Place the fish fillets on top and drizzle immediately with the vinaigrette before serving.