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Ingredients (4 servings)
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800 g Frischer Wolfsbarsch
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1 Stk. Knackiger Eissalat
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1 Stk. Gurke
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2 Stk. Avocados
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150 g Joghurt Griechischer Art
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Olivenöl, Salz, Pfeffer
Preparation
- Preheat the oven to 200 degrees. Rinse the sea bass, pat dry, rub with olive oil, salt and pepper and place on a baking sheet.
- Bake the fish in the preheated oven for about 20 to 25 minutes until the skin is golden brown and crispy.
- Meanwhile, tear the iceberg lettuce into bite-sized pieces, slice the cucumber and dice the flesh of the avocados.
- Mix the yogurt with a little olive oil, salt and pepper to make a creamy dressing, pour over the salad and serve together with the hot sea bass.
