Fish Fillets with Potato Crown

Ingredients

• 4 fish fillets (pikeperch, redfish or similar, about 160 g)
• 350 g tomatoes (deveined, seeded and finely diced)
• 1 small zucchini (finely diced)
• 500 g Potatoes
• 50 g flour
• 1 tbsp balsamic vinegar
• 2 tbsp basil (cut into strips)
• 2 tsp capers
• 4 tbsp olive oil
• Salt
• Pepper (freshly ground)
• 1 tbsp grated lemon zest

Instructions

1. 1.

   Whisk together vinegar, salt, pepper and 2 tbsp oil; mix in tomato and zucchini cubes with basil strips and capers and let rest.

2. 2.

   Peel potatoes and slice thinly or shave into ribbons; pat dry and coat in flour.

3. 3.

   Season fish fillets with salt, pepper and rub with lemon zest; then press half the potato slices onto one side of each fillet and press firmly together.

4. 4.

   Pan‑fry in hot oil skin‑side down; top with remaining potato slices and cook about 5 minutes over medium heat, carefully flip and cook another 5 minutes.

5. 5.

   Serve fish fillets with tomato‑zucchini sauce on warmed plates.