Red Barbel Fillets

Ingredients

• 1 small head of frisée salad
• 300 g red barbel fillet (12 fillets)
• 2 tbsp olive oil
• red bell pepper halves
• yellow bell pepper halves
• 1 untreated lemon
• Salt
• Pepper
• sugar
• 1 Garlic clove
• 1 tsp thyme leaves
• 4 tbsp olive oil

Instructions

1. 1.

   Clean and dry the frisée salad, cut into bite‑size pieces, and set aside.

2. 2.

   Wash the fillets under cold water, pat dry, and check for any remaining bones; remove with tweezers if found.

3. 3.

   Prepare the dressing by removing stems, white membranes, and seeds from the bell pepper halves, washing them, and finely dicing. Peel the lemon, zest it into fine shavings, and set aside. Halve the lemon and squeeze 4 tbsp of juice. Mix the juice with a generous pinch of salt, pepper, and a small pinch of sugar. Finely mince the garlic clove and combine it with thyme leaves and the lemon juice. Add the olive oil to the mixture and stir in the diced bell peppers.

4. 4.

   Heat olive oil in a skillet over medium heat. Season the fillets with salt and sprinkle lemon zest on the flesh side. Place the fillets skin‑side down in the pan and sear for 1 minute. Flip, cook the other side for about 30 seconds, then remove from heat.

5. 5.

   Divide the salad onto four plates, drizzle with dressing, and arrange three fillets per portion. Serve immediately.