Fried Perch on Vegetables

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Fried Perch on Vegetables
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation

Ingredients

for
4
Ingredients
500 grams Crookneck pumpkin
1 zucchini
1 onion
4 tablespoons olive oil
100 milliliters instant Vegetable broth
200 grams Whipped cream
salt
fresh cracked peppers
1 tablespoon chopped parsley
4 pieces de-scaled, skin on Perch fillet (200 g or approximately 7 oz each)
2 sprigs thyme
How healthy are the main ingredients?
Whipped creamolive oilparsleythymezucchinionion

Preparation steps

1.

Peel pumpkin, cut in half and remove seeds. Rinse and peel zucchini. Cut pumpkin and zucchini into 1 cm (approximately 1/2 inch) wide cubes. Peel onion and chop. Heat 2 tbsp olive oil in a shallow pan and sauté onion and pumpkin. Pour in vegetable stock and cook for 5 minutes. Add cream and zucchini and simmer for another 7 minutes. Season with salt and pepper and sprinkle with parsley.

2.

Preheat oven to 180°C (approximately 350°F). Rinse fish, pat dry, season with salt and pepper. Rinse thyme, shake dry. Pan-fry fish with sprigs of thyme in a hot, ovenproof skillet in remaining olive oil, skin-side down.  Turn fish over and bake in preheated oven about 6 - 8 minutes to finish cooking. Arrange perch with pumpkin on plates and serve.