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Pike-perch fillets in foil from the oven

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Ingredients for 2 servings:

  • 2 fish fillets (pike-perch fillets) with skin
  • 2 tbsp butter
  • some lemon juice
  • salt and pepper
  • a few stalks of flat-leaf parsley

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

cooked in a roasting bag, aluminum foil or baking paper

Wash the fish, pat dry, squeeze a little lemon juice on it, and season with salt and pepper. Cut generous pieces of aluminum foil, baking paper, or a roasting bag and spread a thin layer of butter where the fish is lying. Place the fish skin-side down and spread the remaining butter on top. Add a few sprigs of parsley, preferably flat-leaf, to the fish and seal the foil into a small package. The fish shouldn’t be tightly wrapped; there should still be air inside. Bake in the oven at 180°C for about 20 minutes. Serve with boiled potatoes, leaf salad, rice, or risotto.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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