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Recipe Fish fillet with avocado and herbal yoghurt

How to Make Baked Salmon With Avocado Dill Yoghurt | Slice (June 2019).


We love Zander, we love avocados! In this dish we combine both delicacies on a plate. Fish and fruit are refined with garden cress and herbal yoghurt. Good Appetite!

Recipe for fish fillet with avocado and herbal yoghurt

Ingredients for 4 servings


  • 4 pieces of fish fillet with skin (about 150 g each, eg Zander)
  • 300 g yoghurt (1.5% fat)
  • 2 tbsp chopped herbs (parsley, dill, chives)
  • Abrasion of about 1/2 organic lemon
  • Salt, pepper (mill)
  • 2 avocados
  • a little lemon juice
  • about 1/2 teaspoon wasabi (paste, tube)
  • 600 g small young potatoes (cooked with a bowl)
  • 4 tablespoons vegetable oil
  • about 1 tablespoon capers (drained on kitchen paper)
  • 1 orange (filleted)
  • 1 bed of garden cress
  • 1 bed of red cress
  • 1 handful of watercress (cleaned) or tender rocket


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  1. Wash fish fillets, dab well. Mix the yoghurt with herbs, season with a little lemon zest, salt and pepper.
  2. Halve the avocados, remove the core each time. Spoon the flesh from the skin, puree with lemon juice and wasabi. Season with salt, pepper and wasabi.
  3. Cut the potatoes in half, season with salt and fry in 2 tablespoons of hot oil until crispy, turning several times. Add pepper, capers, fry for a short time. Take out, keep open and keep warm.
  4. Salt fish fillets first on the skin side only, fry vigorously with this side in rest hot oil. Continue cooking over medium heat for about 2 minutes. Salt the fillets, pepper, turn and fry for about 2 minutes over low heat.
  5. Season the fillets in portions with herb yoghurt, with avocado puree, potatoes, capers and orange fillets. Distribute cresses, serve immediately.

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