Pan‑fried Fish with Dip and Salad

Ingredients

• 4 Mediterranean fish fillets about 500 g each (e.g., sea bass, sea bream, branzino)
• Salt
• black pepper freshly ground
• 1 lemon juice
• 4 sprigs Rosemary
• 3 tbsp olive oil
• 2 tbsp chopped parsley
• eggplant purée
• 1 kg large eggplants (3 large)
• 1 small onion
• 3 Garlic cloves
• Lemon juice
• Salt
• 0.5 cup olive oil
• white pepper
• Hot paprika powder
• green and black olives
• parsley
• salad greens
• 1 red bell pepper
• 1 green bell pepper
• 1 yellow bell pepper
• 1 cucumber
• 2 red onions
• 200 g tomatoes
• Salad leaves
• 150 g black olives
• 250 g mild sheep cheese
• 2 tbsp wine vinegar
• 4 tbsp olive oil
• salt (and pepper)
• 1 sprig marjoram

Instructions

1. 1.

   Wash and pat dry the fish fillets, then drizzle with lemon juice and season with salt and pepper. Insert one rosemary sprig into each belly opening.

2. 2.

   Heat oil in a large skillet over medium heat and fry the fish on each side for about 4‑5 minutes until golden brown. Arrange on a plate, sprinkle with parsley, and garnish with carrot ribbons if desired.