Pike perch from the oven with Gremolata

Name: Pike perch from the oven with Gremolata
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 3 Courgettes (about 600 g); 1 Onion; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 ml dry white wine; 4 Zanderfilets (ca. 175 g); 750 g Potatoes; 1 collar Parsley; 2 Garlic cloves; 2 Tomatoes; 1 untreated lemon

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

3 Courgettes (about 600 g)
1 Onion
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 ml dry white wine
4 Zanderfilets (ca. 175 g)
750 g Potatoes
1 collar Parsley
2 Garlic cloves
2 Tomatoes
1 untreated lemon

Directions

1
Clean, wash and slice the zucchini. Peel and finely chop the onion. Heat 1 tablespoon of oil in a frying pan, fry the zucchini and onion while turning them, season with salt and pepper and deglaze with white wine.
2
Pour into a casserole dish. Wash the fish, pat dry and season with salt and pepper. Fold the tail ends down a little. Place the fish on the zucchini in the baking dish and sprinkle with 1 tablespoon of oil.
3
Cook in the preheated oven (electric cooker: 150 °C/ convection oven: 125 °C/ gas: level 1) for approx. 20 minutes. In the meantime, peel and wash the potatoes and cook them in boiling salted water for about 20 minutes. Wash parsley, shake dry and chop finely, except for a little bit for garnishing.
4
Peel the garlic and cut into fine cubes. Wash the tomatoes, dab dry, cut into quarters, remove seeds. Cut tomatoes into small cubes. Wash lemon, grate dry and peel with a zest ripper.
5
Halve the lemon, squeeze the juice from one half. Mix prepared ingredients and 2 tablespoons of oil and season with salt and pepper. Take the fish out of the oven, spread Gremolata on the fish. Drain the potatoes and add them.
6
Garnish with parsley.