Pikeperch with Roasted Root Vegetables
Pikeperch with roasted root vegetables is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g small new potatoes
- 125 g cherry tomatoes
- Olive oil (for greasing the dish and drizzling)
- 1 garlic clove (peeled and finely chopped)
- 2 tbsp black olives (pitted)
- 1 yellow bell pepper
- Salt
- ground pepper
- white pepper
- 500 g pikeperch fillet (or stonefish or cod)
- 2 tbsp lemon juice
- 4 Sage leaves
Instructions
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1.
Thinly peel the bell pepper with a vegetable peeler, halve it, remove seeds and cut the flesh into small pieces. Thoroughly wash and dry the tomatoes and potatoes.
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2.
Place both in an oiled baking dish and mix with garlic, olives, and pepper pieces. Season with salt and pepper, drizzle with olive oil, and bake in a preheated oven at 200 °C (fan‑forced) for about 30 minutes.
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3.
Drizzle the fish with lemon juice, season with salt and white pepper, place it on top of the roasted vegetables, and cover each fillet with a sage leaf. Bake for an additional 10–15 minutes (depending on fillet thickness) until the fish is cooked through.
