Pikeperch Fillet with Olives and Parsley, served with Green Beans
A fresh recipe featuring pikeperch fillets with olives and parsley, accompanied by green beans. Try this and other recipes from Spoonsparrow!
Ingredients
- 800 g green beans
- Salad salt
- 2 shallots
- 60 g black olives (pitted)
- 4 pieces pikeperch fillet about 160 g each (with skin)
- Salt
- pepper (ground)
- 5 tbsp olive oil
- 100 ml dry white wine
- 100 ml fish stock
- fresh bean herb (for garnish)
Instructions
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1.
Wash, trim and blanch the beans in salted water for 5-6 minutes until firm. Shock in ice water and drain. Peel and finely chop the shallots; finely chop the olives as well. Wash the pikeperch, pat dry, season with salt and pepper, and cook skin‑side down in a non‑stick pan over medium heat with 2 tbsp hot oil for 3-4 minutes until golden brown.
-
2.
Remove from pan and sauté the shallots and olives in 1 tbsp oil. Deglaze with wine and stock, simmer for 3-4 minutes to reduce slightly. Place the fillets skin‑side up into the sauce and let them gently steam for 2-3 minutes. Toss the beans in the remaining hot oil, season with salt, and plate: arrange the beans on each dish, top with the seasoned pikeperch and sauce, garnish with fresh bean herb.
