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Ingredients
Baked Perch with Vegetables
- Ingredients
- 2 Perch (a total of about 1 kg)
- salt
- 1 ½ lemons (organic, juice and zest)
- 2 large onions
- 2 garlic cloves
- 500 grams Tomatoes (ripe)
- 1 bunch flat-leaf parsley
- 6 Tbsps olive oil
- ½ tsp sugar
- black peppers (freshly ground)
- vegetable oil (for the pan)
- 2 bay leaves
- Flatbread (for serving)
Rine the fish inside and outside with cold running water and pat dry with paper towels. Cut twice diagonally into the thickest locations on each side of fish. Season exterior and interior with salt and drizzle with lemon juice, put the fish in the refrigerator and let rest.
Peel the onions and garlic and dice finely. Rinse the tomatoes, remove stalks, blanch briefly, peel and cut into slices. Rinse the parsley, shake dry, pluck off the leaves and chop. Preheat the oven to 180°C (approximately 350°F).
Heat the oil in a large skillet. Sauté onions and garlic until translucent. Add lemon zest, tomatoes, sugar, a little salt, a good pinch of pepper and the parsley and stir. Cover and braise over medium heat for 5 minutes. Brush a baking dish with olive oil. Place the fish in the dish, cover with the vegetables and top with bay leaves. Cover the dish with aluminum foil and bake the fish in a hot oven (middle rack, convection oven 160°C, approximately 325°F) for 25 minutes. Serve with flatbread.