Farfalle Salad with Fried Sea Bream

Make the farfalle al dente in enough salted water, drain and quench when cool.

Rinse the cherry tomatoes and cut them in half. Rinse and dry the arugula. Remove the skin from the garlic and chop finely.

Roast the pine nuts in a frying pan without fat until golden brown.

Cut the mozzarella into small pieces. Roughly chop the basil.

Mix vinegar, 5 tbsp olive oil and garlic well and season with a pinch, pepper & salt and sugar.

Put the arugula, pasta, tomatoes, basil and pine nuts in a large bowl, mix well and dress with the garlic vinaigrette.

Debone the dorade fillets, season with pepper & salt and drizzle with olive oil. Sear briefly in a non-stick frying pan on the skin side at the beginning, turn to the other side and roast for another 3-4 min.

Squeeze the lemon and lime and beat the juice with 4 tbsp olive oil.

Arrange the pasta salad, offer the fish fillets with it, drizzle with the whipped citrus oil and sprinkle with coarse pepper.

93 g carbohydrates, 55 g egg white, 67 g fat

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