Oven-baked pike perch with peas

Oven-baked pike perch with peas

Total: 1 hr 5 Min. | Active: 20 Min.
gluten-free
Nutritional value / people: 390 kcal
, Fat: 14 g
, Carbohydrate: 30 g
, Protein: 31 g

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Sauce

1 bunch flat-leaf parsley, coarsely chopped, 2 tbsp set aside
200 g single cream for sauces
1 tsp salt
a little pepper
600 g new potatoes, cut into approx. 3 mm slices

To bake

250 g frozen peas, defrosted
2 pike-perch fillets (each approx. 250 g)
½ tsp salt
a little pepper
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Utensils

One shallow baking dish (holding approx. 3 l), greased

How it's done

Sauce

Puree the parsley with the cream until smooth, season. Transfer the sauce to the prepared dish. Spread the potatoes on top.

To bake

Approx. 30 mins. in the centre of an oven preheated to 200°C. Mix the peas in with the potatoes, season the fish and place on top, bake for a further 15 mins. until cooked. Remove from the oven, garnish with the reserved parsley.

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