Baked Pikeperch with Vegetables and Lemon
Baked pikeperch with vegetables and lemon is a recipe featuring fresh ingredients from the Southfruit category. Try this and other recipes from Spoonsparrow!
Ingredients
- 1 pikeperch approx. 1.5 kg (ready to cook)
- 500 g waxy potatoes
- 2 red onions
- 2 untreated lemons
- 2 peppers (yellow and red)
- Sea salt
- white pepper
- 1 bunch parsley
- olive oil
Instructions
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1.
Preheat the oven to 180°C (356°F) with fan and top heat.
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2.
Rinse the pikeperch inside and out under running water, then pat dry. Peel the potatoes and cut into pieces. Peel the onions and slice into wedges. Halve the lemons, set aside one half, and quarter the rest. Wash the peppers and halve or leave whole as desired.
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3.
Season the fish inside and out with sea salt and pepper, then drizzle with juice from the reserved lemon half. Stuff with washed and dried parsley, place on a baking tray lined with parchment paper. Distribute all prepared ingredients around it, season, and drizzle everything with olive oil.
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4.
Bake in the oven for about 40 minutes.
