Redfish, Arugula, Tomatoes, Bacon’.

Check redfish fillets for possible bones, rinse, dry and season with salt and pepper.

Later, fry in butter in a coated frying pan for 3 minutes on each side, while frying constantly baste with butter.

So use plenty of butter! Before roasting the redfish, cut the bacon into fine strips and fry in a little butter until crispy. Remove the skin and seeds from the tomatoes and warm the flesh slightly, season with salt, pepper and a little sugar.

Remove coarse stalks from arugula, divide into bite-sized pieces and mix with oil and vinegar.

Serve as follows: Arrange the arugula salad on a plate, place the redfish on it and top it with the warm bacon and the tomatoes.

Serve with white wine or beer and freshly baked baguette.

Our tip: Use a deliciously spicy bacon for a delicious touch!

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