Pike-perch fillet on mushroom-raised vegetables and melted tomatoes

Name: Pike-perch fillet on mushroom-raised vegetables and melted tomatoes
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 125 g smoked streaky bacon (ask the butcher for lactose-free variety); 1 Onion; 500 g Mushrooms; 400 g cherry tomatoes; 2 bundles (40 g each) Rocket; 2 ready-to-cook pike-perch fillet (with skin, à approx. 320 g); 1-2 TABLESPOONS Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 50 g Flour; 3-4 Tbsp Oil; 125 ml lactose-free vegetable stock

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

125 g smoked streaky bacon (ask the butcher for lactose-free variety)
1 Onion
500 g Mushrooms
400 g cherry tomatoes
2 bundles (40 g each) Rocket
2 ready-to-cook pike-perch fillet (with skin, à approx. 320 g)
1-2 TABLESPOONS Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
50 g Flour
3-4 Tbsp Oil
125 ml lactose-free vegetable stock

Directions

1
Finely dice the bacon. Peel and chop the onion. Clean, clean and halve the mushrooms. Clean and wash the tomatoes. Rocket clean, wash and drain well
2
Wash the fish and dab dry. Cut the fillets in half and cut the skin side several times with a sharp knife. Sprinkle with lemon juice, season with salt and pepper. Turn the fish fillets in flour, tap lightly
3
Heat 1 tablespoon of oil in a frying pan, drain and remove the bacon. Add the mushrooms to the frying fat and fry while turning. Add the onion and fry briefly. Season with salt and pepper. Add tomatoes and toss. Add bacon. Deglaze with stock, bring to the boil and braise for about 2 minutes
4
In the meantime, heat 2-3 tablespoons of oil in a large pan and fry the fish for 2-3 minutes on each side. Mix the rocket with the vegetables, season again with salt and pepper. Arrange vegetables and fish on plates. Delicious with baguette