Pikeperch with Vegetables

Ingredients

• 1 onion
• 2 Garlic cloves
• 800 g spinach leaves
• 250 g Cherry Tomatoes
• 40 g sun‑dried tomatoes (in oil)
• Salt
• Pepper (freshly ground)
• 1 tsp Paprika powder (sweet)
• nutmeg freshly grated
• 4 pikeperch fillets (~150 g each)
• 1 tsp lemon zest (unprocessed)
• 2 tbsp lemon juice

Instructions

1. 1.

   Preheat the oven to 200°C with top and bottom heat.

2. 2.

   Peel and finely chop the onion and garlic. Wash the spinach thoroughly, remove tough stems, and dry by shaking or spinning. Wash and halve the tomatoes. Drain the sun‑dried tomatoes and reserve the oil. Lightly coat a baking dish with a little of that oil.

3. 3.

   Heat another 2 tbsp of tomato oil in a pan. Sauté the onion and garlic cubes until translucent. Add the spinach and let it wilt. Add the fresh and sun‑dried tomatoes, seasoning everything with salt, pepper, paprika, and nutmeg. Transfer the mixture to the baking dish. Wash, pat dry, and sprinkle lemon zest on the pikeperch fillets, then drizzle with lemon juice. Season and place the fish atop the spinach. Bake in the oven for 10–15 minutes.

4. 4.

   Serve with optional lemon slices and a side of whole‑grain rice if desired.