Red barbel with corn and peas

Ingredients

• 8 red barbel fillets
• 2 bunches spring onions
• 300 g frozen peas
• 200 g canned corn kernels
• Salt
• Pepper (freshly ground)
• flour (for dusting)
• 2 tbsp butter
• 4 tbsp olive oil
• fresh chervil (for garnish)

Instructions

1. 1.

   Wash the fish fillets and pat them dry with paper towels. Clean and wash the spring onions. Thaw the peas and drain the corn.

2. 2.

   Season the fish fillets with salt, pepper and dust with flour. Tap off excess flour. Heat butter in a pan and sauté the spring onions until translucent while stirring. Add the peas and corn. Season with salt and pepper and cook for 5–8 minutes, stirring occasionally.

3. 3.

   Meanwhile heat olive oil in a non‑stick pan and fry the fish fillets about 2 minutes on each side. Arrange the vegetables on plates and place the fish on top of them. Garnish with fresh chervil.