Pan‑fried Red Snapper Fillets

Ingredients

• 150 g red snapper fillet (2 fillets)
• Salt
• Pepper
• 1 tbsp whole wheat flour
• 2 tsp yogurt butter
• 1 Lime
• 50 g arugula (0.5 bundle)
• 100 ml fish stock (or vegetable broth)
• 3 slices whole‑grain baguette

Instructions

1. 1.

   Wash the fish fillets, pat dry with paper towels, season with salt and pepper. Place flour on a shallow plate, coat each fillet in flour and shake off excess.

2. 2.

   Heat butter in a non‑stick pan and fry the fish for about 3–4 minutes on each side over medium heat.

3. 3.

   Meanwhile rinse the lime hot, dry rub it, and grate about ½ tsp of zest. Cut the lime in half and squeeze one half.

4. 4.

   Wash the arugula, shake off water, remove thick stems, and spread the leaves on a plate.

5. 5.

   Remove the fish from the pan and place on the arugula leaves. Add lime zest, lime juice to taste, and fish stock or vegetable broth to the pan; stir and bring to a boil.

6. 6.

   Season the lime sauce with salt and pepper, drizzle over the fillets, and serve with baguette slices.