Perch with Roasted Vegetables

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Perch with Roasted Vegetables
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Health Score:
9,5 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
Ingredients
400 grams small new potatoes
125 grams Cherry tomatoes
olive oil (for the mold and for drizzling)
1 garlic clove (peeled and finely chopped)
2 tablespoons black Olives (pitted)
1 yellow paprika
salt
freshly ground pepper
white peppers
500 grams Perch fillet (or loach or cod)
2 tablespoons lemon juice
4 Sage
How healthy are the main ingredients?
potatoOliveolive oilgarlic clovesaltSage

Preparation steps

1.

Peel the paprika thinly peeler, cut in half, remove seeds and ribs, and cut the flesh into small pieces. Rinse the cherry tomatoes and potatoes thoroughly and wipe dry.

2.

Place the cherry tomatoes and potatoes into a baking dish greased with oil, and mix with the garlic, olives and yellow paprika pieces. Season with salt and pepper, drizzle with olive oil and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30 minutes.

3.

Drizzle the perch fillet with lemon juice and season with salt and white pepper. Place the perch fillets over the vegetables in the oven and place a sage leaf over each fillet. Bake in the oven for another 10-15 minutes (depending on thickness of fillets), until the perch fillets are done.