Fish Satay with Cress

Preparation/cooking time: ca. 20m

For 4 people

Nutritional Information

Contains 217 Kcal, 16g Protein, 2g Carbohydrates, 16g Fat


  • a little cress, to garnish
  • 1 organic lemon (grated zest and juice)
  • a little pepper
  • 0.5 tsp. salt
  • 2 tbsp. rapeseed oil
  • 400 g plaice fillets (MSC)
  • 1 tbsp. lemon juice
  • 20 short wooden skewers

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  • 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 design, drizzle with lemon juice, and season.
  • Heat the oil in a non-stick frying pan, fry the satay in batches for approx. 3 min. on each side, brush with the cress oil and serve, garnished with cress.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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