Perch on Vegetables
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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Ingredients
for
4
- Ingredients
- 800 grams Perch fillet
- 2 sesame oil
- ¼ Hokkaido pumpkin
- 1 bunch scallions
- 2 Red paprika
- 1 large red onion
- 1 small Fennel
- 5 rosemary
- 1 tsp Red pepper flakes
- salt
- peppers
- 1 tsp honey
- 1 sm jar caperberry
- 2 butter
- 100 milliliters Vegetable broth
Preparation steps
1.
Core, peel and cut the pumpkin into strips. Cut the scallions in half lengthwise. Rinse the peppers, trim, cut in half, remove seeds, remove the white membranes and cut into strips. Rinse the red onion and cut into half rings, cut the fennel lengthwise into thin slices and drain the capers. Wash rosemary, shake dry, pluck off the leaves of some and reserve some whole sprigs for garnish.
2.
Cook the vegetables and spices in butter in a wide skillet with the broth for about 10 minutes until crisp-tender.
3.
Trim the fish, season with salt and cook in hot sesame oil. Mix the vegetables with honey, to taste, arrange on plates, place the cooked rosemary sprigs upward, top with the fish and garnish with capers.
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