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


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Cress oil

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


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


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

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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
Serve with: Toasted baguette.
Tip: Replace cress with watercress.

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