Baked Pike-Perch with Zucchini and Tomato-Barberry Salsa

Baked Pike-Perch with Zucchini and Tomato-Barberry Salsa

40 min
Medium
1 serv.
405 g / 1 serv.

Rating

Average rating:—

Description

A dietary yet satisfying dish: baked pike-perch with tender zucchini and a vibrant tomato-barberry salsa.

  1. Slice the zucchini into thin rounds or half-moons.
  2. Place half of the zucchini slices in a baking dish, season with salt and pepper.
  3. Cut the pike-perch fillet into portions and place them over the zucchini.
  4. Season the fish with salt and pepper, and drizzle with a little olive oil.
  5. Top with the remaining zucchini slices to cover the fish.
  6. Drizzle with olive oil and bake in a preheated oven at 180°C (350°F) for 20-25 minutes.
  7. For the salsa, cut the cherry tomatoes into quarters.
  8. Finely chop the basil and 1 clove of garlic.
  9. Mix the tomatoes, basil, garlic, barberries, wine vinegar, lemon zest, and 2 tsp of olive oil. Season with salt and pepper.
  10. Place the baked fish and zucchini on a plate and generously spoon the tomato-barberry salsa over the top.
306
76 kcal / 100 g
kcal
34.3 g
8.5 g / 100 g
Protein
9.8 g
2.4 g / 100 g
Carbohydrates
14.5 g
3.6 g / 100 g
Fats