Pike perch with celery

Pike perch with celery

Total: 25 Min. | Active: 25 Min.
gluten-free, Low Carb
Nutritional value / people: 217 kcal
, Fat: 9 g
, Carbohydrate: 4 g
, Protein: 30 g


4 people


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:

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½ tbsp olive oil
600 g pike-perch fillets, angler, cut into 8 equal pieces
½ tsp salt


400 g celery, cut in slices of 3 mm
1 organic lemon, grated zest and the juice
25 g butter
½ tsp salt
a little pepper
½ bunch flat-leaf parsley, finely chopped
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How it's done

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Preheat the oven to 60°C, warm the platter and plates.


Heat the oil in a non-stick frying pan. Salt the pieces of fish, fry for approx. 1½ mins. on each side. Remove, keep warm. Put the pan to one side.


Stir fry the celery in the same pan for approx. 3 mins. Reduce the heat, add the lemon zest, juice and butter, season and gently heat through. Serve the vegetables and fish on the pre-warmed plates, sprinkle with parsley.


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