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Chef’s Handyman Special: Pike-Perch with Tomatoes and Olives
The fish wrapped in parchment paper or aluminum foil is easy to prepare and so delicious in taste. By unfolding the wrapping when finished, the fragrance of all the herbs and the lemon will touch the nose. It is like a Mediterranean perfume. This is my favorite way to cook fish filets.
Recipe for 4 persons:
Place pike-perch filet on parchment paper. Season the fish with salt and black pepper. Add herbs and lemon rind. Wrap fish with parchment paper. Cook in oven at 200°C or 400°F for 15-18 minutes.
Cut tomatoes and olives in pieces. Chop spring onions. Heat olive oil in frying pan. Add spring onions and simmer for 3 minutes. Add tomatoes and olives. Cook on low heat for 5 minutes.
Place tomatoes on preheated plates. Add fish filet on top. Garnish with lemon rind and herbs.
Shopping list for 4 persons:
Fish: 4 pike-perch filets
Fruits, Vegetables: 2 lemons organic, 4 spring onions, 24 Oz. cherry tomatoes, 5 Oz. olives
Oil: 2 tbsp. olive oil
Spices: Salt, black pepper
Herbs: 1 bunch thyme
Sommelier Patrizios choice for this aromatic and Mediterranean recipe from Chef’s Handyman:
A smooth bloomy white wine with a Mediterranean fragrance which does underline the taste of the pike-perch.
Stellato Vermentino di Sardegna DOC:
Grapes: Vermentino 100%
Eye: Intensive straw yellow, greenish reflexes, brilliant, consistent
Nose: Pleasant, intensive, complex, elegant, fruity note, chamomile, broom, Mediterranean herbs, summer fruits, citrus
Mouth: Harmony between minerality and freshness, pleasant softness, harmonic, continuing taste of pink grapefruit
Serve to: Fish, light meat, sea food
Bon appétit! from Sommelier Patrizio, Vinoidea and Charlotte, Chef’s Handyman
