Perch with Potato Crust
Rinse and peel potato and cut into shreds using a mandoline.
Season the perch with salt and pepper.
Press cilantro and potato onto the skin of the fish and cook in hot olive oil in a nonstick pan. Fry until golden brown, turning after about 5 minutes. Remove from heat and let it rest until finished cooking.
Peel, halve and remove seeds from the cucumber. Cut into slices, mix with yogurt, dill and lemon juice. Season with salt and pepper and serve with cooked fish.