Pike-perch with tomatoes and spring onions

Ingredients for 4 servings:

• 350 g beefsteak tomatoes
• 150 g spring onions
• 4 fish fillets, (zander fillets) approx. 160 g each
• 40 ml white wine
• salt and pepper
• 50 g flour
• 60 ml olive oil
• 10 g parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Blanch the tomatoes in boiling water for about 1 minute, refresh, peel off the skin, remove the stems and seeds, and finely dice the tomatoes. Clean and wash the spring onions and cut into rolls. Rinse the zander fillets and pat dry. Drizzle with white wine, season with salt, and sprinkle with a little flour on both sides. Heat 3 tablespoons of olive oil in a pan. Fry the zander fillets over medium heat for about 3 minutes on each side. Remove from the pan and keep warm, covered, in the oven at 90°C. Heat the remaining oil, sauté the tomatoes and spring onions over medium heat for about 3 minutes, season with salt and pepper. Wash the parsley, shake dry, and finely chop. Arrange the zander fillets on plates and pour the tomato and onion mixture over them.