Lemon Mustard

Fish fillet on pan-fried vegetables

You need: Fish fillet (e.g. salmon, sea bream, sea bass), onions, courgettes, red peppers, eggs if necessary, feta cheese / Son Pau olive oil, Mediterranea spice mix, lemon mustard, delicious pepper, a little sea salt.

If there are still some bones in the fish fillet (run your hand over them against the grain), remove them with a pair of bone tongs. We use a pair of pliers from the DIY store, which we keep in the kitchen drawer just for this purpose. It works better than any special pair of pliers.

Cut the onions and vegetables into the desired size (we prefer not to cut them too small so that the taste, consistency and appearance of the different ingredients are preserved separately). Fry the onions in olive oil, then add the vegetables and fry for a few minutes. Stir in spices, salt (be careful, our Mediterranea also contains a little salt) and ground pepper to taste and fry for a minute. If you like it spicier, just add a little Mallorcan Cirereta.

The vegetables should not be fried yet, because they will continue to cook with the fish for up to 15 minutes. Ideally, it will still have bite at the table later.

Tip: If the vegetables have been sautéed very hot and there is a risk that they will burn, you can add a little olive oil or a splash of white wine.

Now comes the fish: Spread a thin layer of our lemon mustard and place on the bed of vegetables. Depending on the thickness of the fish and your preferences (glazed / cooked through), let everything cook for 7 to 15 minutes on a low heat with the lid closed. We had the salmon fillets in the photo in for about 10 minutes, they were just cooked through and still extremely juicy.

If you like, you can add / sprinkle eggs and / or feta cheese on top for the last 6 minutes, which you can also see in our photo.

We love to grind one of our peppers freshly over it at the table. Serve with delicious bread and one of our white wines. If desired, a small salad as a starter.