Pike Perch with Pepper-Melon Salsa

Ingredients

• 2 red bell peppers
• 0.5 small Galia melon (ca. 200 g)
• 2 limes
• 2 tbsp oil
• Salt
• Pepper
• 4 sprigs tarragon
• 500 g pike perch fillet
• 2 tbsp butter
• lime wedge (for serving)

Instructions

1. 1.

   Quarter the bell peppers, clean, rinse and dice them small. Dice the melon similarly. Rinse the limes. Grate the zest of one lime and squeeze its juice. Cut the second lime into wedges.

2. 2.

   Heat oil in a pan. Quickly sauté the pepper, melon, and lime wedges for seconds. Remove from the pan and mix in the lime juice and zest. Season with salt and pepper. Chop tarragon leaves and fold them in.