Fish satay with cress

Total time: 20m
Preparation Time: 20m

For 4 people

Nutritional Information

Contains 230 Kcal, 18g Protein, 1g Carbohydrates, 17g Fat


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

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  • Cress oil

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

    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.
  • Fry

    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.
  • Tip:

    Replace cress with watercress.

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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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