Saibling fillet with figs

Ingredients

• 640 g Saibling fillet (in 4 pieces; with skin; alternatively brook trout fillet)
• coarse mixed pepper
• Salt
• 8 small figs
• 4 tbsp olive oil
• 1 tbsp honey
• 1 lemon (juice)
• flour (for dredging)

Instructions

1. 1.

   Season the fish fillets with salt and plenty of coarse mixed pepper, pressing the pepper slightly into the flesh. Wash the figs, halve them and briefly warm in 2 tbsp olive oil, then drizzle with honey and lemon juice and let cool.

2. 2.

   Thinly coat the fish fillets in flour, then cook skin‑side down in the remaining oil for about 3–4 minutes over medium heat, flip and sear the other side briefly. Plate the fish fillets with figs on top.