Fish satay with cress

Fish satay with cress

Total: 20 Min. | Active: 20 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 230 kcal
, Fat: 17 g
, Carbohydrate: 1 g
, Protein: 18 g


4 people


The original recipe with guaranteed success is for 4 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Cress oil

3tbsp cress
3tbsp rapeseed oil
1 organic lemon (grated zest and juice)
½tsp salt
a little pepper


400g plaice fillets (MSC)
1tbsp lemon juice
½ salt
a little pepper
20 short wooden skewers


2tbsp rapeseed oil
a little cress, to garnish
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How it's done

Cress oil

Roughly chop the cress, mix with the oil and grated lemon zest, season.


Cut the fish fillets lengthwise into strips approx. 2 cm wide, thread onto the skewers in a wavy pattern, drizzle with lemon juice, and season.


Heat the oil in a non-stick frying pan. Fry the satay in batches for approx. 3 mins. on each side, brush with the cress oil and serve, garnished with cress.

Good to know
Tip: Replace cress with watercress.
Serve with: Toasted baguette.

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