Pan‑fried European Perch with Basil Cream

Ingredients

• 2 European perch fillets (about 220 g each or any fish fillet)
• 2 tbsp lemon juice
• 400 g Carrots
• 0.5 bunch Basil
• 100 g heavy cream
• Salt
• black pepper (freshly ground)
• 2 tbsp olive oil

Instructions

1. 1.

   Wash the fish fillets in cold water, pat dry, drizzle with lemon juice and season with salt and pepper.

2. 2.

   Peel the carrots thinly, leaving some green. Boil in salted water for about 8 minutes until just tender. Drain.

3. 3.

   Coarsely chop the basil and blend with the cream to a fine puree. Season with salt and pepper.

4. 4.

   Heat olive oil in a non‑stick pan and fry the fish for 2–3 minutes per side until golden yellow. Remove and keep warm.

5. 5.

   Warm the basil cream in the pan. Plate the fish and carrots, spooning the sauce over them on preheated plates.