This salad is not prepared quickly, but the result justifies all expectations. Bake the fish, chop the vegetables and add spices to taste. I don't use lemon juice. Instead, I prefer to add thin slices of lemon to the salad.
Ingredients
- Red Fish - 300 g
- Cherry tomatoes - 150 g
- Bow purple - 1 piece
- Salad mix - 150 g
- Lemon - 4 circle
- Olive oil - 3 tbsp.l.
- Ground black pepper - to taste
- Salt - to taste
Step-by-step cooking recipe
Wash the red fish and dry it thoroughly with paper towels.
Brush 1 tablespoon of oil, sprinkle with salt, pepper and bake for 25 minutes at a temperature of 200 degrees.
Chop cherry tomatoes, peeled onions and slightly cooled fish.
Mix everything, add the salad mix, lemon slices, salt, ground pepper and olive oil.
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