Paniered Pike-Perch

Ingredients

• 2 Roma tomatoes (80 g each)
• 40 g black olives (pitted)
• 2 tbsp capers (15 g; jarred)
• 0.5 bunch Parsley (10 g)
• 1 lemon
• 7 tbsp olive oil
• Salt
• Pepper
• 0.5 bunch dill (10 g)
• 100 g fine whole-grain semolina
• 8 small pike-perch fillets (100 g each)
• 1 tbsp butter (15 g)

Instructions

1. 1.

   Wash tomatoes, remove stems, quarter, seed and dice. Cut olives into small pieces. Drain capers. Wash parsley, dry by patting, finely chop. Halve lemon and squeeze juice.

2. 2.

   Combine all prepared ingredients with 5 tbsp oil, salt, and pepper in a small bowl; let rest to absorb flavors.

3. 3.

   Wash dill, pat dry, finely chop. Mix semolina with dill, salt, and pepper in a shallow dish. Rinse pike-perch fillets, pat dry, coat each in the semolina mixture or dredge for panering.

4. 4.

   Heat 2 portions of oil and 1 tsp butter in a large skillet over medium heat. Fry fillets for 2–3 minutes per side until golden yellow. Remove and keep warm if desired.

5. 5.

   Arrange paniered pike-perch on plates or a platter, spoon tomato salsa over each fillet, and serve remaining salsa on the side.