Perch with Roasted Vegetables
Ingredients
- Ingredients
- 400 grams small new potatoes
- 125 grams Cherry tomatoes
- olive oil (for the mold and for drizzling)
- 1 garlic clove (peeled and finely chopped)
- 2 Tbsps black Olives (pitted)
- 1 yellow paprika
- salt
- freshly ground pepper
- white peppers
- 500 grams Perch fillet (or loach or cod)
- 2 Tbsps lemon juice
- 4 Sage
Preparation steps
Peel the paprika thinly peeler, cut in half, remove seeds and ribs, and cut the flesh into small pieces. Rinse the cherry tomatoes and potatoes thoroughly and wipe dry.
Place the cherry tomatoes and potatoes into a baking dish greased with oil, and mix with the garlic, olives and yellow paprika pieces. Season with salt and pepper, drizzle with olive oil and bake in a preheated oven at 200°C (fan: 180°C, gas mark 3) (approximately 400°F) for about 30 minutes.
Drizzle the perch fillet with lemon juice and season with salt and white pepper. Place the perch fillets over the vegetables in the oven and place a sage leaf over each fillet. Bake in the oven for another 10-15 minutes (depending on thickness of fillets), until the perch fillets are done.
