Pike-perch fillet on mushroom vegetables

AUTHOR
Billie Wagner
DIFFICULTY
easy
RATING
4 1
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 4
  • 600–700 g Pike-perch fillet with skin
  • 1-2 TABLESPOONS Lemon juice
  • 125 g streaky smoked bacon
  • 400 g cherry tomatoes
  • 500 g Mushrooms
  • 1 medium onion
  • 50 g Arugula (rocket)
  • 3-4 Tbsp Oil
  • 7-10 Tbsp salt and pepper
  • 4 TABLESPOONS Flour

Directions

  1. 1

    Wash the fish, dab dry and cut into 4 pieces. Cut the skin side several times crosswise with a sharp knife. Sprinkle with lemon juice.

  2. 2

    Finely dice the bacon. Wash the tomatoes. Clean the mushrooms, possibly wash them and cut them in half or quarters. Peel and finely dice the onion. Sort rocket, wash and drain.

  3. 3

    Fry the bacon in a pan without fat until crispy, remove. Heat 1 tablespoon of oil in the frying fat. Fry the mushrooms in it. Fry the onion briefly. Season with salt and pepper. Add tomatoes and toss. Add bacon and 5-6 tablespoons of water.

  4. 4

    Bring to the boil and simmer briefly. Season to taste.

  5. 5

    In the meantime season the fish with salt and pepper, turn it in flour and tap it lightly. Fry in 2-3 tablespoons of hot oil for 2-3 minutes on each side. Fold rocket salad into the vegetables. Arrange everything. Serve with baguette or roast potatoes.

  6. 6

    Drink tip: cool white wine, e.g. a Grüner Veltliner

Nutrition Facts

KCAL
480 kcal
CARBS
12 g
FATS
30 g
PROTEINS
38 g