Pike Perch with Sweet Potatoes and Boy Salad

Mix white dill, pepper, lemon zest and olive oil. Coat the fish fillets with the marinade, marinate in the refrigerator for about thirty minutes with the lid closed.

Preheat stove to 60 °C, keep plate warm.

Heat oil in a coated frying pan, add sweet potatoes, roast over medium heat for about five minutes, season, keep warm.

If necessary, add a little oil to the same frying pan, heat until hot. Reduce temperature, dry fish pieces, roast on both sides in about Three min. each, season, keep warm.

Leaf salad: Arrange warm sweet potatoes in a circle in the center of the plates. Evenly distribute baby lettuce and radishes around. Stir through juice of one lemon and olive oil, season, drizzle over potato slices and leaf lettuce.

Serve: Arrange fish pieces on top of potato slices, garnish with chive tubes if desired, bring to table on the spot.

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Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also stand out for their fresh taste!

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