Pike-perch on potato – pepper – vegetables

Ingredients for 4 servings:

• 1 fish, pike-perch 1.5 kg, ready to cook
• 2 onions
• 800 g potatoes
• 3 bell pepper(s), red
• ½ liter vegetable broth
• 50 g butter
• Lovage, freshly chopped
• Parsley, freshly chopped
• Basil, freshly chopped
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

simple dish from the oven

Melt the butter. Peel and roughly dice the onion. Peel and roughly dice the potatoes. Wash and deseed the bell peppers, and also dice them. Sauté the onion and potatoes in 2/3 of the butter, season with salt, and deglaze with the stock. Add the bell peppers, basil, lovage, and parsley; mix well and season again with salt and pepper. Season the zander inside and out with salt and pepper and stuff the belly with parsley, lovage, and basil. Now transfer the vegetables to a roasting pan or casserole dish and place the zander on top. Brush the zander with the remaining melted butter. Cook at 180°C (fan oven) for approximately 35–45 minutes. The quantities vary. It all depends on the size of the fish you can get (or have on your hook). If the fish is larger, use fewer potatoes. The cooking time also varies depending on the size of the fish.