Pike Perch with Mediterranean Vegetables

Fish

Pike-perch, also known as zander, is a delicious fish. Here chef Constantin Fischer sets it off with an aromatic tomato sauce full of flavours from the Med, and serves a zesty dip made with salty feta.

Constantin Fischer

For the vegetables

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

For the sauce

Ingredients (4 servings)
100	g	feta cheese, crumbled
100	g	sour cream
50	g	watercress leaves, plus extra to serve
1	tablespoon(s)	honey mustard

For the pike perch

Ingredients (4 servings)
4		pike perch fillets, fine bones removed
3–4	tablespoon(s)	flour, for dusting
1	tablespoon(s)	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.