Spicy Pike Perch

Ingredients

• 2 bell peppers (1 red, 1 green)
• 3 shallots
• 1 can corn (212 g drained weight)
• 5 sprigs parsley
• 1 Organic lemon
• 3 tbsp olive oil
• Salt
• 0.5 tsp pepper
• 1 Garlic clove
• 3 tsp paprika powder (2 tsp sweet, 1 tsp hot)
• 1 tsp Dried oregano
• 1 tsp cumin
• 1 pinch chili flakes
• 340 g pike perch fillets (with skin, 2 fillets)

Instructions

1. 1.

   Quarter the bell peppers, remove seeds, wash and place cut‑side up on a baking sheet.

2. 2.

   Roast the peppers under a preheated grill until the skins blister. Transfer to a bowl, cover with a plate, and let cool for 10 minutes.

3. 3.

   Peel the skins off the peppers with a knife.

4. 4.

   Peel and finely slice the shallots. Rinse and drain the corn. Wash parsley, shake dry, pluck leaves, and roughly chop.

5. 5.

   Rinse lemon under hot water, pat dry, zest finely, then squeeze juice out.

6. 6.

   Heat 1 tbsp oil in a pan. Sauté the shallots for 3 minutes until translucent.

7. 7.

   Add peppers and corn, simmer over low heat for 5 minutes. Season with salt, a touch of pepper, and lemon juice.

8. 8.

   While the vegetables cook, peel and finely chop garlic for the pike. Mix garlic with paprika, oregano, cumin, remaining pepper, and chili flakes in a small bowl; set aside on a plate.

9. 9.

   Pat the pike fillets dry, lightly season, then coat with the spice mixture.

10. 10.

    Heat the remaining oil in another pan. Fry each side of the fillets for 3 minutes over high heat. Fold parsley and lemon zest into the vegetables. Plate the fish atop the veggies and serve immediately.