Pike Fillet with Pesto

Since we are going to Wiesbaden to the Kreativ Welt 2012 tomorrow, I didn't want to go shopping anymore and the freezer had to give out its supplies.

Let the pike fillet thaw, acidify with lemon juice, season with salt and pepper and then flour. Heat olive oil in a pan and add the butter. Fry the fillet briefly on both sides. Add the crushed garlic cloves and the finely chopped spring onions and rosemary sprigs to the pan.

Put the fillet and the "side dishes" in a buttered casserole dish and brush with the pesto. Bake in the oven preheated to 180 ° for about 15 minutes.

Cut the peppers into strips and stew in the pan. Cook the rice as specified.

Arrange on a plate. "Enjoy your meal"