Nutritional Chart
Calories: 914 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 56 g
- 61 g
- 39 g
Ingredients Needed for Fried Perch Fillet With Veggie Puree
Cooking the veggies:
1 teaspoon pink himalayan salt
1 tablespoon olive oil
1 leek, white part only, sliced
2 garlic cloves
1 cup frozen peas
Blending veggies:
1 tablespoon butter
1 teaspoon lime juice
1 cup vegetable stock
1 tablespoon olive oil
1 teaspoon pink himalayan salt
pepper
1 fresh mint sprig, chopped
Cooking the fish:
7 ounces of Nile perch fillet
1 tablespoon vegetable oil
pink himalayan salt
pepper
3 cherry tomatoes
1 fresh rosemary sprig
1 tablespoon red caviar for garnishing
How to Make Fried Perch Fillet With Veggie Puree
Cooking the veggies:
- Heat the vegetable oil in an ovenproof skillet over medium heat, add the perch fillet skin-side down, add the cherry tomatoes, and also place the rosemary sprig in there. Cook for 2-3 minutes to form a crust on the skin-side half.
- Transfer to the oven and bake for 20 minutes at 380⁰F/190⁰C.
- Serve paired with the blended vegetables and garnished with red caviar.
Blending the veggies:
Cooking the fish:
