Ingredients
(for 2 servings):
- 2 pike perch fillets (150-170 g per serving)
- ½ eggplant
- ½ zucchini
- 1 red pepper
- 1 tomato
- 1 small onion
- 1 garlic clove
- Olive oil, salt, pepper, herbs de Provence
Pike Perch fillet with vegetable Ratatouille
A light Mediterranean composition-simple and full of flavor. Tender fillet of Pike Perch fried to a golden crust, served on classic ratatouille vegetables. Eggplant, zucchini, red pepper, tomato and onion slowly stewed in olive oil with herbes de Provence create a flavorful base that blends perfectly with the delicate fish.
Preparation
- Cut the vegetables into cubes.
- In olive oil fry onion and garlic, add eggplant, after a while zucchini, red pepper and finally tomato. Simmer on low heat for about 15 minutes, season with herbs.
- Season the pike perch fillets with salt and pepper. Fry skin side down in a hot pan with a little olive oil for 3-4 minutes, then briefly on the other side.
Tastes best warm, as a light seasonal lunch or an elegant dinner.