Pan‑fried Loup de Mer with Mashed Potatoes and Herbs

Ingredients

• 4 Wolfsbarsche (≈300 g)
• Salt
• black pepper (freshly ground)
• 4 sprigs Parsley
• olive oil
• 2 Garlic cloves
• 2 tbsp freshly chopped parsley
• 2 untreated lemons (zest)
• 2 tbsp toasted pine nuts
• 1 tbsp capers
• 4 tbsp olive oil
• lemon wedges for garnish

Instructions

1. 1.

   Wash the fish, pat dry and season inside and out with salt and pepper. Stuff with parsley sprigs and fry in hot oil in a non‑stick pan, turning every 6–8 minutes until golden brown on each side.

2. 2.

   Peel and finely chop the garlic for the gremolata. Mix with parsley, lemon zest, pine nuts, capers and olive oil.

3. 3.

   Plate the fish, sprinkle the gremolata over it and garnish with lemon wedges before serving.