Pike-perch with Oranges and Lemons, Curry Potatoes

Pike-perch with Oranges and Lemons, Curry Potatoes

60 min
Medium
1 serv.
390 g / 1 serv.

Rating

Average rating:—

Description

Festive dish of baked pike-perch with citrus and fragrant curry potatoes

  1. Peel the potatoes and cut into slices about 1 cm thick
  2. Boil the potatoes in salted water until half-cooked (about 7-8 minutes)
  3. Clean the pike-perch, gut it and cut into portion steaks
  4. Season the fish with salt and pepper on all sides
  5. Cut the orange and half of the lemon into thin slices
  6. Squeeze the juice from the remaining half of the lemon
  7. Mix the lemon juice with sugar and 10 ml of vegetable oil
  8. Brush the fish with the lemon-sugar mixture
  9. Preheat the oven to 190°C
  10. Place the potatoes on a baking tray, sprinkle with curry and rosemary, drizzle with the remaining oil
  11. Place the pike-perch steaks on top of the potatoes
  12. Cover the fish with orange and lemon slices
  13. Bake in the oven for 30-35 minutes until golden brown
  14. Serve the fish with potatoes, garnished with fresh citrus fruits
357
92 kcal / 100 g
kcal
35.3 g
9.1 g / 100 g
Protein
26.8 g
6.9 g / 100 g
Carbohydrates
11.5 g
2.9 g / 100 g
Fats