Low-Carb Lunch
Perch with Garlic Sauce and Salad
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Ingredients
for
4
- Ingredients
- 800 grams Nile perch
- salt
- freshly ground peppers
- 2 Tbsps lemon juice
- Pastry flour
- 2 Tbsps butter
- 2 garlic cloves
- 3 Anchovy fillet
- 2 Caper
- 3 Tbsps Red wine vinegar
- 5 Tbsps olive oil
- 250 grams mixed Lettuce (such as frisee, lollo rosso)
- 4 small Tomatoes
- 2 Tbsps White vinegar
- 4 Tbsps olive oil
- ½ tsp Mustard
- 1 pinch sugar
Preparation steps
1.
Divide fish fillet into 4 serving pieces, season with salt and pepper, drizzle with lemon juice and let stand about 10 minutes. Dredge in flour, tap off excess flour and cook over medium heat in butter until golden brown on both sides, remove and keep warm.
2.
For the sauce, peel garlic and chop finely.
3.
Rinse anchovy fillets briefly, pat dry and chop finely together with the capers. Cook everything in olive oil briefly, deglaze with vinegar and season with salt and pepper.
4.
Trim salad greens, rinse, spin dry and tear into small pieces.
5.
Rinse tomatoes and cut into wedges.
6.
Whisk together vinegar and mustard, season with salt, pepper and sugar and mix with the salad greens.
7.
Serve perch fillets on plates, top with garlic sauce and serve with the salad.
