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🍽️ Crispy Pan-Fried Red Snapper Fillets with Lime Sauce

433 kcal · 30 min · 4 servings

Ingredients

• 150 g Red Snapper Fillet (2 Red Snapper Fillets)
• Salt
• Pepper
• 1 tbsp Whole Wheat Flour
• 2 tsp Yogurt Butter
• 1 Lime
• 50 g Arugula (0.5 bunch)
• 100 ml Fish Stock (or Vegetable Broth)
• 3 slices Whole Wheat Baguette

Instructions

1. 1. Rinse the fish fillets under cold water.
2. 2. Pat the fillets completely dry with kitchen paper.
3. 3. Season the fish with salt and pepper.
4. 4. Place the flour on a flat plate.
5. 5. Coat the fillets in the flour until fully covered.
6. 6. Shake off any excess flour carefully.
7. 7. Heat the butter in a non-stick pan.
8. 8. Fry the fish on each side for about 3 to 4 minutes over medium heat.
9. 9. Rinse the lime under hot water.
10. 10. Dry the lime.
11. 11. Grate about half a teaspoon of lime zest.
12. 12. Cut the lime in half.
13. 13. Squeeze one of the lime halves.
14. 14. Wash the arugula under cold water.
15. 15. Shake the arugula dry.
16. 16. Remove thick stems from the arugula.
17. 17. Arrange the arugula leaves on a plate.
18. 18. Remove the cooked fish fillets from the pan.
19. 19. Place the fillets on top of the arugula bed.
20. 20. Add the lime zest to the pan.
21. 21. Add the lime juice to the pan.
22. 22. Add the fish stock or vegetable broth to the pan.
23. 23. Bring the sauce to a boil while stirring.
24. 24. Season the lime sauce with salt and pepper to taste.
25. 25. Drizzle the sauce over the fish fillets.
26. 26. Garnish the dish with the baguette slices.

Nutrition per serving

• kcal: 433
• Protein: 36 g · Fett/Fat: 16 g · Carbs: 33 g