Pike Perch with Mediterranean Vegetables

Pike Perch with Mediterranean Vegetables

© Constantin Fischer

Pike Perch with Mediterranean Vegetables

Pike Perch with Mediterranean Vegetables

© Constantin Fischer

For the vegetables

Ingredients (Serves 4)

1
tablespoon
peanut oil
1
aubergine, diced
1
garlic clove, peeled and halved
2
tablespoon
sugar
1
tin
tomatoes
500
ml
vegetable stock
100
g
chorizo, diced
1
red bell pepper, cored, diced
1
yellow bell pepper, core removed, diced
1
courgette, core removed, diced
1
3–4cm piece cinnamon stick
100
g
Ligurian olives
50
g
pickled capers, rinsed and drained
3
stalk
rosemary
olive oil, for drizzling
salt

For the sauce

Ingredients (Serves 4)

100
g
feta cheese, crumbled
100
g
sour cream
1
tablespoon
honey mustard
50
g
watercress leaves, plus extra to serve

For the pike perch

Ingredients (Serves 4)

3–4
tablespoon
flour, for dusting
4
pike perch fillets, fine bones removed
1
tablespoon
coconut oil

Preparation:

  • Heat the peanut oil in a heavy-based pan (use one with a lid) over a medium heat. When hot, add the aubergine and cook, stirring, until softened, about 10 minutes. 
  • Add the garlic and cook for a further 2 minutes. Add the sugar and stir, allowing it to caramelise for a further 1–2 minutes.
  • Whizz the tomatoes in a blender or food processor, then add to the pan with the aubergine. Pour in the vegetable stock and simmer on a low heat for about 20 minutes.
  • Add the chorizo, the red and yellow pepper, courgette and cinnamon stick to the pan. Bring to the boil and then add the olives, capers and rosemary.
  • Leave to simmer for 25 minutes, covered with the lid. Taste and season with salt and add a little olive oil.
  • For the sauce, mash the feta, sour cream and mustard in a bowl to a fine paste.
  • Stir in the watercress, drizzle in some olive oil and season with salt, if needed.
  • For the pike perch, salt the skin of the fillets and dust with the flour.
  • Heat the coconut oil in a frying pan. When hot, add the fillets, skin-side down, and cook until the skin is crisp. Carefully turn, fry briefly, then set the pan aside to stand for a minute.
  • Serve the fish with the vegetables and sauce, sprinkled with the extra watercress leaves.

Have a look at the gallery below for tips on preparation.

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