Preparation time: cca. 30 minutes (plus cooking time)
Per portion cca. 372 kcal / 1562 kJ
31 g P, 17 g F, 21 g CH
INGREDIENTS (Serves 4)
- 4 perch fillets
- 3 tbsp lemon juice
- 75 g butter
- 1 garlic clove
- 1 tbsp capers (jar)
- 2 tbsp fish stock
- cayenne pepper
- Wash and pat dry the fish fillets, season with salt and pepper to taste, and sprinkle over 2 tablespoons of lemon juice.
- Heat the butter. Peel and chop the garlic. Drain the capers. Rinse, trim and spin dry the rocket, then chop. Place these ingredients in the pan with the melted butter and steam until the rocket collapses. Stir in the fish stock and the rest of the lemon juice, then add salt, pepper and cayenne pepper to taste.
- Put the fish fillets on top and cook for 3 minutes on both sides. Serve with the rocket and the caper butter. Serve with basmati rice.