John Myers
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Pikeperch on Rice with Vegetables
The perfect pikeperch on rice with vegetables recipe with a picture and simple step-by-step instructions.
- 200 g Wild rice
- 400 ml Vegetable broth
- 600 g Pikeperch fillet
- 2 tbsp Lemon juice
- Seasoned Salt
- 2 Zucchini
- 400 g Cherry tomatoes
- 200 g Mushrooms
- Freshly ground pepper
- Oregano and rosemary sprigs
rice
- Cook the rice according to the instructions on the packet, but use vegetable stock instead of water.
Preheating
- Preheat the oven to 200 ° C
fish
- Wash the pikeperch and pat dry with a kitchen towel. Then pour lemon juice over it and season with the herbal salt.
vegetables
- Wash the zucchini and tomatoes, clean the mushrooms with a dry cloth. Cut the zucchini into slices, leave the cherry tomatoes whole, halve or quarter, depending on the size. Halve or quarter the mushrooms as well, depending on their size. Mix the vegetables in a bowl, season with pepper and salt.
Lace up the package
- When the cooking time is over, spread the rice on the baking paper, place the pikeperch on top and spread the vegetables around it. Wash the herb sprigs beforehand, then also put them in the package. Now seal the paper.
Ferment
- Place the finished packets in the preheated oven and cook at 200 ° C for about 20 to 25 minutes.
- The original recipe was made with pollack fillet. But since my father is a passionate fisherman and gave us pikeperch fillet, I just tried it out! YUMMY!
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