Pikeperch Fillet on Zucchini
Pikeperch fillet on zucchini with fennel: only 1 g fat per 100‑cal portion! But plenty of protein from the fish; it quickly satisfies.
Ingredients
- 200 g yellow zucchini (1 yellow zucchini)
- 150 g green zucchini (1 green zucchini)
- 2 Spring Onions
- 0.5 tsp Fennel seeds
- 70 ml classic vegetable broth
- 6 stems chervil (add more for garnish if desired)
- 0.5 Organic lemon
- 120 g pikeperch fillet (skinless)
- Salt
- Pepper
Instructions
-
1.
Wash and trim the yellow and green zucchini, quarter lengthwise and cut into pieces.
-
2.
Wash and trim the spring onions, slice diagonally into about 1 cm wide strips.
-
3.
Lightly crush the fennel seeds in a mortar.
-
4.
Bring the vegetable broth to a boil. Add the fennel seeds, zucchini, and onions. Cover and simmer over low heat for 6–7 minutes.
-
5.
Meanwhile rinse the chervil, shake off excess water, and pluck the leaves.
-
6.
Rinse half a lemon under hot water, dry it, and cut into wedges.
-
7.
Rinse the pikeperch fillet, pat dry, cut into two pieces, lightly salt. Place on top of the vegetables and cook together for about 1 minute.
-
8.
Remove the fish pieces and set aside warm. Season the vegetable mixture with salt and pepper, stir in the chervil. Arrange the fish and lemon wedges on two plates. Garnish with a few stems of chervil if desired and serve.
