Red Barbel Fillets with Bean Salad

Ingredients

• 200 g white beans
• 4 sprigs thyme
• 1 sprig rosemary
• 2 bell peppers (red and yellow)
• 2 Garlic cloves
• 5 tbsp olive oil
• 150 ml Vegetable broth
• 2 tbsp lemon juice
• 1 tbsp freshly chopped parsley
• 2 tbsp white balsamic vinegar
• Salt
• 8 red barbel fillets (about 100 g each)
• black pepper (freshly ground)
• 1 tbsp flour
• olive oil (for frying)

Instructions

1. 1.

   Soak the beans overnight. Drain, place in a pot, cover with water, add the herb sprigs, and simmer covered for 50-60 minutes. Drain and let cool. Wash the bell peppers, halve them, deseed, and dice small. Peel and finely chop the garlic; sauté with the peppers in 2 tbsp hot oil for 1-2 minutes. Deglaze with broth and stir into the beans. Mix in the remaining oil, lemon juice, parsley, and balsamic vinegar; season with salt.

2. 2.

   Wash the fillets, pat dry, and season with salt and pepper. Dust the skin side with flour and fry in plenty of hot oil until golden brown on the skin side for 1-2 minutes. Flip, cook briefly through, and serve with the bean salad.