Fish fillet with vegetables and white Kampot pepper

Ingredients

• 400g fillet of sea bass or any white fish
• 450g seasonal vegetables
• Kampot salt
• white Kampot pepper
• 4 tablespoons olive oil

Instructions

1. Bring water to a boil. Blanch the vegetables al dente – about 5 minutes (briefly immerse in hot water and then quickly cool in ice water) and drain.

2. Prepare the pan. Season the fish, add about a tablespoon of oil to the pan, and fry the fillets on both sides until golden. Add the blanched vegetables and serve!

3. Finally, season with oil, white Kampot pepper, and Kampot salt crystals.

Author's tip

Start frying the fish on the side you want to serve – that is, skin side first.

The quantities are given for 2 servings and preparation will take you no more than 20 minutes!

Enjoy your meal!