Pikeperch Fillet with Almond Flakes

Ingredients

• 1.5 handful herbs (10 g; e.g., parsley, coriander, thyme, rosemary)
• 0.5 Red Onion
• 1 Garlic clove
• 1 red chili pepper
• 6 tbsp Olive oil
• Salt
• Pepper
• 2 sweet potatoes (300 g each)
• 4 pikeperch fillets (180 g each, ready to cook, with skin)
• 4 tbsp almond flakes (15 g)

Instructions

1. 1.

   Wash herbs, pat dry and finely chop. Peel onion and garlic and dice very finely. Slice chili pepper lengthwise, deseed, wash and chop. Combine herbs, onion, garlic and 2 tbsp oil in a small bowl, season with salt and pepper, and mix well.

2. 2.

   Peel, wash sweet potatoes and slice into ~1 cm thick rounds. Brush sweet potato slices with 1 tbsp oil and grill them in a hot grill pan on both sides over medium heat for 6–8 minutes each side, seasoning with salt and pepper after flipping.

3. 3.

   Meanwhile, pat pikeperch fillets dry, season with salt and pepper. Heat remaining oil in a large skillet. Cook fish fillets skin-side down for 4–5 minutes until golden brown. Flip and cook flesh-side for 1–2 minutes to finish.

4. 4.

   In a separate pan, toast almond flakes without fat over medium heat for 3 minutes.

5. 5.

   Arrange sweet potato slices on plates like roof tiles, drizzle with herb mixture. Place pikeperch fillets beside them and sprinkle the fish with toasted almond flakes.