Perch Fillet on a Bed of Veggies

  • Difficulty: Medium
  • 25 minutes
  • 2 servings

This nutritious and light dish will be ready in no time. Just toss zucchini, bell pepper, and boiled potatoes in a pan and saute them in olive oil. At one time add the fillets and let all borrow each other’s aromas. Serve seasoned with a hot tangy parsley mixture.

Ingredients Needed for Perch Fillet on a Bed of Veggies

For the skillet:

3 tablespoons of olive oil
1 medium zucchini, cubed
1 red bell pepper, chopped
2 garlic cloves, thinly sliced
1 teaspoon lemon juice
8 small potatoes, boiled
14 ounces of nile perch fillets
1 tablespoon olive oil

For the veggie mixture:

¼ cup fresh parsley, chopped
1 red chili, sliced
1 green chili, sliced
1 small spring onion, chopped
1 teaspoon lemon juice
2 teaspoons of olive oil

How to Cook Perch Fillet on a Bed of Veggies

For the skillet:
  1. Heat the olive oil in a skillet over low heat and add the zucchini. Stir in. Add the bell pepper. Stir in. Add the garlic and lemon juice, then stir in.
  2. Add the cooked potatoes and crush them partially. Season with salt and pepper.
  3. Add the fillets on top and season them, too, with salt and pepper. Drizzle with olive oil, cover with the lid and cook for 15 minutes. Remove from heat.
For the veggie mixture:
  1. Add the parsley, chilies, spring onion, lemon juice, and olive oil to a small bowl. Season with salt and mix until even.
  2. Serve the cooked veggies and the fillets seasoned with veggie mixture.

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