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🍽️ Pan-fried Cod with Fresh Tomato Salsa

281 kcal · 30 min · 4 servings

Ingredients

• 5 red tomatoes
• 6 yellow tomatoes
• 3 tbsp olive oil
• 3 spring onions
• 1 green chili pepper
• 1 clove of garlic
• 1 handful arugula
• 10 g sesame seeds
• 2 tbsp lemon juice
• salt
• pepper
• 4 fish fillets (approx. 150 g each, e.g. pollock or cod)

Instructions

1. 1. Thoroughly wash the red tomatoes and four of the yellow tomatoes. Remove the hard stem area at the top. Cut the tomatoes into halves or wedges, depending on their size.
2. 2. Pour boiling water over the remaining yellow tomatoes. Immediately shock them in cold water. Peel off the skin and chop the flesh into coarse cubes.
3. 3. Place the chopped yellow tomatoes and one tablespoon of oil into a blender. Puree the mixture until smooth.
4. 4. Wash the spring onions and remove the dry ends. Cut them in half lengthwise and slice them into thin rings.
5. 5. Cut the chili pepper in half lengthwise. Remove the seeds using a spoon. Finely dice the chili flesh.
6. 6. Peel the garlic clove. Press the garlic directly into the tomato puree.
7. 7. Wash the arugula and shake it dry. Set aside a few nice leaves for decoration. Finely chop the remaining arugula.
8. 8. Add the chopped arugula, spring onion rings, diced chili, and sesame seeds to the tomato puree. Mix everything well.
9. 9. Add one to two tablespoons of lemon juice. Finally, season the salsa to taste with salt and pepper.
10. 10. Rinse the cod fillets briefly. Pat them completely dry with a kitchen towel.
11. 11. Drizzle the fillets with the remaining lemon juice. Season them generously with salt and pepper.
12. 12. Heat the remaining oil in a frying pan. Fry the fish in it for about six minutes, turning it occasionally, until cooked through.
13. 13. Arrange the prepared tomatoes and arugula on the plates. Place the fried fish on top.
14. 14. Pour the remaining salsa over the fish. Serve the dish immediately.

Nutrition per serving

• kcal: 281
• Protein: 32 g · Fett/Fat: 13 g · Carbs: 8 g