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Pike perch with celery
25 m active | 25 m total
Nutrition facts per serving:
  • Energy in kcal about 217
  • Fat about 9g
  • Carbohydrates about 4g
  • Protein about 30g
This is needed
This is needed for 4 people
Fish
  • 0.5 tbsp olive oil
  • 0.5 tsp salt
  • 600 g pike-perch fillets, angler, cut into 8 equal pieces
Vegetables
  • 1 organic lemon, grated zest and the juice
  • 400 g celery, cut in slices of 3 mm
  • 25 g butter
  • 0.5 tsp salt
  • a little pepper
  • 0.5 bunch flat-leaf parsley, finely chopped
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And that's how it's done
And that's how it's done
Preparation
Preheat the oven to 60°C, warm the platter and plates.
Fish
Heat the oil in a non-stick frying pan. Salt the pieces of fish, fry for approx. 1½ mins. on each side. Remove, keep warm. Put the pan to one side.
Vegetables
Stir fry the celery in the same pan for approx. 3 mins. Reduce the heat, add the lemon zest, juice and butter, season and gently heat through. Serve the vegetables and fish on the pre-warmed plates, sprinkle with parsley.

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