← All recipes

🍽️ Crispy Red Snapper Fillets with Fresh Bean Salad

432 kcal · 30 min · 4 servings

Ingredients

• 200 g white beans
• 4 sprigs thyme
• 1 sprig rosemary
• 2 bell peppers (red and yellow)
• 2 garlic cloves
• 5 tbsp olive oil
• 150 ml vegetable broth
• 2 tbsp lemon juice
• 1 tbsp freshly chopped parsley
• 2 tbsp white balsamic vinegar
• salt
• 8 red snapper fillets (approx. 100 g each)
• pepper (from the mill)
• 1 tbsp flour
• olive oil (for frying)

Instructions

1. 1. Soak the beans in water overnight to let them swell.
2. 2. Drain the soaking water and rinse the beans.
3. 3. Place the beans in a pot and cover them with fresh water.
4. 4. Add the herb sprigs to the pot.
5. 5. Cook the beans covered for 50 to 60 minutes until tender.
6. 6. Drain the cooked beans and let them cool down.
7. 7. Wash the bell peppers thoroughly.
8. 8. Halve the bell peppers and remove the inside.
9. 9. Dice the flesh of the peppers into small cubes.
10. 10. Peel the garlic and chop it finely.
11. 11. Heat 2 tablespoons of oil in a pan.
12. 12. Sauté the garlic and pepper cubes in the hot oil for 1 to 2 minutes.
13. 13. Deglaze the pan with the broth.
14. 14. Mix the broth with the cooled beans.
15. 15. Add the remaining oil, lemon juice, and chopped parsley.
16. 16. Stir in the balsamic vinegar.
17. 17. Season the salad to taste with salt.
18. 18. Rinse the fish fillets under running water.
19. 19. Pat the fillets dry with a kitchen towel.
20. 20. Season the fillets with salt and pepper.
21. 21. Lightly dust the skin side of the fillets with flour.
22. 22. Heat plenty of oil in a frying pan.
23. 23. Fry the fillets skin-side down for 1 to 2 minutes until golden brown.
24. 24. Carefully turn the fillets over to the other side.
25. 25. Fry the fillets briefly until fully cooked.
26. 26. Serve the finished fillets together with the bean salad.

Nutrition per serving

• kcal: 432
• Protein: 36 g · Fett/Fat: 27 g · Carbs: 10 g