Low-Carb Lunch

Perch with Garlic Sauce and Salad

5
Average: 5 (1 vote)
(1 vote)
Perch with Garlic Sauce and Salad
share Share
print
bookmark_border Copy URL
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
How healthy are the main ingredients?
olive oilolive oilMustardsugarsaltgarlic clove

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.