Pikeperch with Peperonata

Ingredients

• 3 red bell peppers
• 3 yellow bell peppers
• 1 onion
• 3 tbsp olive oil
• 800 g pikeperch fillets (4 fillets; with skin)
• Salt
• Pepper
• 2 tbsp white balsamic vinegar
• 2 sprigs lemon thyme

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and cut into pieces. Peel the onion and dice it finely.

2. 2.

   Heat 1 tbsp oil in a pan. Sauté the onion over medium heat until translucent. Add the pepper and cover; cook for about 5 minutes until tender.

3. 3.

   Meanwhile rinse the pikeperch fillets under cold water, pat dry and season with salt and pepper. Heat the remaining oil in a pan. Brown the fillets skin side down first over medium to high heat for about 4 minutes. Reduce heat, flip and cook for another 2 minutes until done.

4. 4.

   Season the peperonata with salt, pepper and balsamic vinegar and serve on four plates alongside the pikeperch fillets.

5. 5.

   Wash the lemon thyme, shake dry and pluck off leaves. Sprinkle over the vegetables.