Perch Fillet with Carrots

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Perch Fillet with Carrots
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
Ingredients
4 Perch fillet (about 200 grams)
2 Tbsps lemon juice
1 bunch scallions
2 carrots
2 Tbsps olive oil
250 milliliters Vegetable broth
2 Tbsps apple cider vinegar
1 Tbsp Agave syrup
salt
peppers
parsley (for garnish)
How healthy are the main ingredients?
olive oilapple cider vinegarAgave syrupcarrotsaltparsley

Preparation steps

1.

Rinse the perch fillets, pat dry, sprinkle with lemon juice, cover and set aside. Rinse scallions, trim and cut into 5 cm (approximately 2-inch) long strips. Peel carrots, trim and cut into 5 cm (approximately 2-inch) long and 1/2 cm (approximately 1/4-inch) thick strips. Heat olive oil in a large frying pan and sauté the carrots.

2.

Add the scallions and fry until lightly browned. Pour in vegetable broth and apple cider vinegar. Stir in the agave syrup, pat the fish fillets dry, season with salt and pepper and place on the vegetables. Cover and cook on each side for 3 minutes. Season with salt and pepper, arrange vegetables with the fish on plates and serve garnished with parsley.