for 4 person

Fish

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

Vegetables

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

How it's done

Preparation

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

Fish

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.

Vegetables

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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