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Pike-perch parcels
45 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 481
  • Fat about 25g
  • Carbohydrates about 7g
  • Protein about 53g
This is needed
This is needed for 4 people
Lime & dill butter
  • 80 g butter, soft
  • 1 lime, rinsed with hot water, dabbed dry, grated zest and reserved juice
  • 2 sprigs dill, finely chopped
  • 0.25 tsp sea salt
  • 1 tbsp olive oil
  • 400 g baby spinach
  • 2 spring onion incl. green part, cut into rings
  • 1 broccoli (approx. 300 g), cut into florets
  • 0.5 tsp salt
  • a little pepper
  • a little olive oil
  • 1 tsp salt
  • 1 tbsp white vermouth (e.g. Noilly Prat)
  • 4 skinless pike-perch fillets (each approx. 250 g)
  • 4 baking paper
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And that's how it's done
And that's how it's done
Lime & dill butter
Using the whisk on a hand mixer, beat the butter for approx. 2 mins. until light and creamy. Mix in the lime zest, dill and salt, set aside.
Heat the oil in a non-stick frying pan. Briefly sauté the spring onions. Gradually add the spinach and sauté until all the moisture has evaporated. Add the broccoli and cook briefly, add 1 tbsp of lime juice, season.
Drizzle a little oil in the centre of each piece of baking paper. Add the vegetables, salt the fish and place on top. Drizzle with the vermouth. Fold the pieces of baking paper to form little parcels and tie with kitchen twine. Place on a baking tray with the seam facing upwards.
To bake
Approx. 15 mins. in the centre of an oven preheated to 180°C. Open the parcels, serve with the lime & dill butter, drizzle with the remainder of the lime juice.