Pan-fried pike-perch fillets on roasted vegetables
The firm, snow-white flesh of pike-perch is deliciously tender, with a delicate flavour that brings pure Mediterranean enjoyment to your plate.
Cut the vegetables into pieces and sauté them in a pan with a little oil until tender but still slightly crisp. Season to taste with salt, pepper and rosemary. Toast the pine nuts in a dry pan without oil.
Gently pat the thawed fish fillets dry with kitchen paper. To prevent the skin from curling during cooking, score it lightly. Season the fillets with salt and pepper.
Heat a little oil in a frying pan and cook the fillets skin-side down over medium heat. After a few minutes, turn them over and allow them to finish cooking gently.
Arrange the vegetables and the juicy, pan-fried pike-perch fillets on plates. Drizzle with a little lemon juice and garnish with the toasted pine nuts.
Cut the vegetables into pieces and sauté them in a pan with a little oil until tender but still slightly crisp. Season to taste with salt, pepper and rosemary. Toast the pine nuts in a dry pan without oil.
Gently pat the thawed fish fillets dry with kitchen paper. To prevent the skin from curling during cooking, score it lightly. Season the fillets with salt and pepper.
Heat a little oil in a frying pan and cook the fillets skin-side down over medium heat. After a few minutes, turn them over and allow them to finish cooking gently.
Arrange the vegetables and the juicy, pan-fried pike-perch fillets on plates. Drizzle with a little lemon juice and garnish with the toasted pine nuts.