Fish with purslane tomatoes

Name: Fish with purslane tomatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 g Purslane; 400 g cherry tomatoes; 800 g medium-sized potatoes; 6 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 700 g Pike-perch fillet, with skin; 1 Garlic clove; 1 Onion; 20 g Capers; 100 ml Vegetable broth; 7-10 Tbsp Sugar

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

500 g Purslane
400 g cherry tomatoes
800 g medium-sized potatoes
6 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
700 g Pike-perch fillet, with skin
1 Garlic clove
1 Onion
20 g Capers
100 ml Vegetable broth
7-10 Tbsp Sugar

Directions

1
Clean, wash and drain the purslane. Wash the tomatoes, dab dry and cut in half. Peel, wash and slice the potatoes. Heat 2 tablespoons of oil in a large frying pan and fry the potatoes for 15-20 minutes until crispy, turning them over. Finally, season with salt and pepper.
2
Wash the fish, dab dry and cut into 8 pieces. Cut the fish slightly several times on the skin side. Heat 2 tablespoons of oil in a frying pan. Fry the fish fillets on their skin side for 4-5 minutes, depending on their thickness.
3
Turn the fish and continue to fry on the meat side for about 1 minute. Season with salt and pepper. Heat 2 tablespoons of oil in a saucepan. Fry the tomatoes for 1-2 minutes while turning. Peel garlic and onion and chop finely.
4
Roughly chop the capers. Add the onions, capers and garlic to the tomatoes and fry until transparent. Add broth and purslane to the tomatoes, fry while turning until the purslane has completely collapsed. Season vegetables with salt, pepper and sugar.
5
Arrange vegetables, fish and potatoes on plates.