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Baked Pikeperch Fillets

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Baked Pikeperch Fillets

The perfect baked pikeperch fillets recipe with a picture and simple step-by-step instructions.

  • 2 NS. Pikeperch fillet without bones
  • 0,5 Lemon fresh
  • 150 g Cherry date tomatoes
  • 0,5 bunch Basil
  • 1 bullet Mozzarella
  • 3 tbsp Olive oil
  • 30 g Grated Parmesan
  • Salt and pepper
  1. Wash the fish fillets, pat dry and drizzle with the lemon juice. Wash the tomatoes, remove the stalks and cut the tomatoes into slices. Wash the basil, shake dry and roughly chop. Drain the mozzarella, drain and cut into thin slices. Preheat the oven to 200 degrees (convection 180 degrees). Season the fish fillets with salt and pepper and place in a dish greased with oil. Place the tomatoes on top. Spread the mozzarella and basil on top, sprinkle with the Parmesan. And bake in the oven for about 20 minutes. to bake . Fresh flatbread tastes good with it.
Dinner
European
baked pikeperch fillets

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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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