Pike-perch in vegetables

Ingredients for 4 servings:

• 1 ½ kg pike-perch, ready to cook
• 2 tbsp lemon juice
• 8 onions, white
• 500 g mushrooms, brown, fresh
• 50 g butter
• 6 slice(s) bacon, streaky
• 5 tomatoes, fresh
• 150 g crème fraîche or sour cream
• 1 tbsp tomato paste
• 1 tsp mustard, hot
• 2 tbsp parsley, chopped
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 5 minutes

Rinse the zander under cold running water, pat dry, and drizzle with lemon juice. Peel and quarter the onions. Trim the mushrooms and wipe them with kitchen paper. Halve the mushrooms, quartering any large ones. Melt butter in a saucepan and sauté the onion quarters. Add the mushrooms, sauté briefly, then season with salt and pepper. Sprinkle the zander inside and out with salt and pepper and top with the bacon slices. Add a little oil to the oven roasting pan and heat. Add the onion and mushroom mixture to the roasting pan and place the bacon-topped zander on top. Place the roasting pan on the oven rack (not preheated). Cook at approximately 200°C (convection oven) for about 40 minutes. In the meantime, peel the tomatoes. Here’s how: Bring a pot of water to a boil and add the tomatoes for 5 minutes. Important: Do not let it boil any longer! Then remove the tomatoes and skin them (this is incredibly easy). Cut out the stem ends of the tomatoes, quarter the fruit, and sprinkle with salt and pepper. After about 20 minutes of cooking, add them to the zander in the roasting pan. Mix the crème fraîche with tomato paste and mustard and pour over the zander. Finish cooking, then arrange the fish on a warmed platter. Season the vegetables and sauce with salt and pepper, add to the fish, and serve sprinkled with parsley.