Pike-perch fillet with potato and sesame crust, potato wedges and lamb's lettuce

Ingredients for 2 servings:

• 500 g fish fillet(s) (pike-perch fillet)
• some salt
• some freshly ground black pepper
• 1 lemon(s)
• 3 large potatoes, peeled
• 1 large onion(s)
• 4 tbsp flour
• 1 tbsp black sesame seeds
• 3 tbsp extra virgin olive oil
• 4 medium-sized potatoes, peeled
• 4 tbsp extra virgin olive oil
• 2 tsp thyme, dried
• 1 tsp sweet paprika powder
• some salt
• some freshly ground black pepper
• 2 handfuls of lamb’s lettuce
• 2 tomatoes
• 1 onion(s), diced
• 1 garlic clove(s), chopped
• 2 tbsp extra virgin olive oil
• 1 tsp lemon juice, freshly squeezed
• some salt
• some freshly ground black pepper

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Fish: Season the fish with salt, pepper, and lemon juice. Coarsely grate the potatoes and squeeze out some of the liquid. Finely grate the onion, add the sesame seeds, and mix everything together. Coat both sides of the fish, first in flour and then in the potatoes. Press down firmly. Heat the oil in a pan and fry the fillet until browned on both sides. Then fry on the lowest heat for about another 5 minutes, turning occasionally. You’ll have to keep an eye on it. Finally, sprinkle the crust with a little salt. Potato wedges: Mix the oil with salt, paprika, and thyme. Cut the potatoes into wedges of any size and roll them in the oil mixture. Line a baking tray with baking paper and spread the potatoes on it. Place in the oven preheated to 180°C (350°F) on the bottom rack. Roast for about 25-30 minutes. You’ll have to prick the potatoes occasionally to check when they’re done. Lamb’s lettuce: Rinse the lettuce and spin dry. Leave the small roots on. They have a nutty flavor. Place in a bowl. Add the onion, garlic, and chopped tomatoes. Mix the oil with lemon juice, salt, and pepper. Pour over the salad and toss everything together.