INGREDIENTS:
1 can of atlantic pomfret fillets
1/2 courgette cut into cubes
4 tbsp. of cooked chickpeas
1/2 red pepper cut into cubes
1/2 onion sliced
q.s. salt and pepper
q.s. olive oil
Vinaigrette:
25ml of olive oil
12ml of lime juice
q.s. salt and pepper
PREPARATION:
In a frying pan with a little oil, sauté the onion, courgette and red pepper until cooked but still crunchy (about 5 minutes), add the cooked chickpeas and mix.
Season with salt and pepper and put aside.
Open the atlantic pomfret can, drain, and carefully remove the fillets.
In a bowl, mix the olive oil with the lime juice, season with salt and pepper and mix well.
Place the sautéed vegetables in a bowl or small bowls, place the atlantic pomfret fillets on top. Drizzle with the lime vinaigrette and serve.
