Pan-fried Redfish with Peas

Ingredients

• 4 redfish fillets (about 180 g each)
• Salt
• black pepper (freshly ground)
• flour
• 2 Eggs
• 100 g sesame seeds
• 4 tbsp oil
• 100 g shallots
• 2 tbsp butter
• 1 tbsp sugar
• 2 tsp vinegar
• 300 g frozen peas
• Mint leaves
• lemon slices for serving

Instructions

1. 1.

   Rinse the fish fillets and pat dry. Season with salt and pepper. Spread flour and sesame seeds on separate shallow plates. Beat the eggs in a deep dish. Coat each fillet first in flour, then dip in eggs, and finally roll in sesame seeds.

2. 2.

   Heat oil in a skillet over medium heat. Fry the fillets for 3–4 minutes per side until golden brown.

3. 3.

   Peel and finely chop the shallots. Sauté them in hot butter until translucent. Sprinkle sugar over the shallots and let caramelize slightly. Add vinegar and peas, stir well. Cover and cook for 8 minutes, seasoning with salt and pepper. Fold in chopped mint leaves.

4. 4.

   Plate the cooked fillets alongside the pea mixture and garnish with lemon wedges. Serve immediately.