Taboule with Zucchini Salad and Rouget Filets

Rating: 3.0 / 5.00 (3 Votes)

Total time: 45 min

Servings: 4.0 (servings)



Can be largely prepared.

A festive entrée, which can be topped with the apar rouget.

Arrange the taboule and the zucchini salad in two heaps on each of the plates.

Season the rouget fillets with salt, season with pepper and brush the skin side with a tiny bit of oil. Spread a tray with baking foil, brush with a little olive oil. Place the fillets on it with the skin side up.

Grill under the grill coil for one to two minutes, without turning to the other side. Turn off the heat and remove the fish fillets after about one minute. Arrange on the salads while still warm. Garnish with basil leaves.

Tip: It is especially important that the tender fish fillets are cooked only very briefly. You can also quickly fry them in olive oil on the skin side.

substitute fried king prawns.

Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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