Redfish with Sautéed Cucumbers and Wild Rice

Ingredients

• 250 g wild rice
• Salt
• 125 g sun‑dried tomatoes (in oil)
• 30 g pitted black olives
• 1 cucumber
• 500 g redfish fillet
• pepper (ground)
• 100 ml Vegetable broth
• 1 tbsp freshly chopped dill
• Lemon juice

Instructions

1. 1.

   Cook the wild rice in boiling salted water according to package instructions.

2. 2.

   Drain the tomatoes well, reserving the oil. Chop the tomatoes finely. Cut the olives lengthwise into quarters. Wash the cucumber, halve it lengthwise, remove the seeds and cut the halves into ~6 cm long sticks.

3. 3.

   Rinse the fish, pat dry, and cut into four roughly equal portions. Season with salt and pepper and sear in 2 tbsp hot tomato oil in a non‑stick pan until both sides are golden brown. Finish cooking over gentle heat.

4. 4.

   Sauté the cucumber sticks briefly in 2 tbsp hot tomato oil, season with salt and pepper, add a splash of broth, cover and simmer for about 5 minutes. Stir in tomatoes, dill and olives, then finish with lemon juice.

5. 5.

   Drain the rice well and spread it on plates, top with the vegetables, place the fish on top, and serve.