Perch with Potato Topping and Lime Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Preparation steps
1.
Preheat the oven broiler. Rinse the perch fillets, pat dry, split in two and season with salt and pepper. Peel the potatoes, rinse and cut into thin slices. In a pan, melt the butter and cook the fish fillets until golden brown on both sides. Remove, place on a baking sheet lined with baking paper and cover with the potato slices.
2.
Season with a little salt and slide for about 5 minutes under the hot oven broiler. In the meantime rinse the leaves of sage, shake dry, cut into strips and cook in melted butter. Deglaze with the lime juice. Serve the fish fillets on plate, drizzle with the sage-lime sauce and serve garnished with a tomato rose.
