Preparing time: 15 minutes
1 piece of filleted bass or bream
1 large head lettuce
A quarter slice of red cabbage
1 bunch of rocket
3-4 cherry tomatoes
1 red onion
Salt, black pepper
Olive oil, lemon
Wash and drain salad materials. Dry off the greens. Dice the red cabbage, add some salt and lemon juice, and massage the mixture by hand until it mellows. Let it rest for 10 min. Dice all materials into a large bowl. Add lemon, olive oil and salt, and mix. Distribute the salad into 4 salad bowls.
Cut the fish fillet into finger thick strips, and quickly sauté them in 2-3 spoonful of hot oil. Add a small amount of salt and fry for another 4-5 minutes. Immediately after removing the fish from the fire place them on the salads and serve.
SUGGESTION: If you wish you can alternatively boil the fish.