Perch fillets with fennel and beans

Name: Perch fillets with fennel and beans
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 300 g perch fillets; 1 fennel; 2 tbsp olive oil; 1 tin white beans; 1 dl vegetable bouillon; ¾ tsp salt; ½ bunch dill; salt and pepper to taste; a little pepper

Total: 20 min. | Active: 20 min.

lactose-free, Low Carb

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Ingredients

for 2 person

Fennel and beans
1 tbsp	olive oil
1	fennel -
¼ tsp	salt
1 tin	white beans (approx. 400 g, rinsed, drained
1 dl	vegetable bouillon
½ bunch	dill, torn into pieces
	salt and pepper to taste

Perch fillets
1 tbsp	olive oil
300 g	perch fillet
½ tsp	salt
a little	pepper

How it's done

Fennel and beans

Heat the oil in a pan. Sauté the fennel for approx. 7 mins., season with salt. Add the beans and stock, simmer for approx. 3 mins. Stir in the dill, season.

Perch fillets

Heat the oil in a non-stick frying pan. Season the fish, fry for approx. 2 mins., turn the fillets and fry for a further 1 min. Place the fennel and beans in shallow bowls and the perch fillets on top.

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