Sea Bream with Mango
Original title: Dorade mit Mango
Added by BriskChef43
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Total time: 55 min
Pan-fried sea bream fillets served on a colorful pan of potatoes, mango, and leek with a fresh yogurt-caper sauce.
This recipe is shown in a translation. Original language: Deutsch.
Ingredients
Portions
- capers 0.25 tsp
- cherry tomatoes 37.5 g
- chili flakes
- flour 0.5 tbsp
- leek 0.13
- lemon juice 0.25 tbsp
- mangoes 0.25
- mustard, wholegrain 0.25 tsp
- olive oil 1 tbsp
- parsley 0.13 bunch
- pepper
- salt
- sea bream fillets 150 g
- waxy potatoes 150 g
- yogurt, low-fat 37.5 g
dice
cut into 2 cm cubes
halve
halve lengthwise, wash
cut
cut crosswise into narrow pieces
finely chop
season
season with lemon juice, chili flakes, salt, and pepper
coat
coat in flour
stir well
stir smooth with yogurt and mustard, season with salt and pepper
fry
fry in 2 tbsp heated oil for 3–4 minutes
4 min
stir-fry together
add leek, season with salt and pepper
mix
add tomatoes and mango to the potato and leek mixture, mix gently
fry
fry in the remaining oil skin-side down for 4–5 minutes, turn and fry for another 1–2 minutes
6 min
plate
arrange fish with vegetable mix, sprinkle with parsley, and drizzle with yogurt sauce
wash
dice
cut into 2 cm cubes
boil
cook in boiling salted water for 5 minutes
5 min
drain
cut from the stone
salt
salt
pepper
olive oil
0.5 tbsp
olive oil
0.5 tbsp
flour
0.5 tbsp
yogurt sauce
diced potatoes
drained potatoes
diced mango
sliced leek
parsley, chopped
seasoned fish
floured fish
sautéed potatoes
potato and leek vegetables
potato and mango vegetables
fried fish
sea bream with mango
capers
0.25 tsp
chop coarsely
coarsely chop
waxy potatoes
150 g
peel
mangoes
0.25
peel
cherry tomatoes
37.5 g
halve
leek
0.13
clean
parsley
0.13 bunch
pluck
sea bream fillets
150 g
rinse and pat dry
rinse under cold water and pat dry
lemon juice
0.25 tbsp
chili flakes
salt
pepper
yogurt, low-fat
37.5 g
mustard, wholegrain
0.25 tsp
salt
pepper
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