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Pike-perch fillet with peperonata

09 June 2021 / Team Cuisine /
Difficulty
Easy
Preparation time
1 Hour
Cooking time
50 Minutes

Instruction

1
Rinse the fish and pat dry. Score the skin side with a sharp knife. Sear briefly skin-side down in a hot pan with oil. Season with salt and pepper.
2
Remove the fish from the pan and place on paper towel. Vacuum seal in suitable bags with the cloves, bay leaf and olive oil.
3
Preheat the water bath to 58 degrees and cook the fish for 15 minutes.
4
Wash and halve the red pepper. Remove the seeds and cut into large chunks.
5
Wash and roughly dice the tomatoes. Peel and finely slice the onion.
6
Sauté the onion in a pan with oil. Add the red pepper, garlic, lemon zest, tomato puree, bay leaves, lemongrass, rosemary, thyme and tomatoes. Give everything a good stir. Add the stock and cook the peperonata in a 170-degree oven for approximately 40 to 50 mins with the lid on
7
Remove the peperonata from the oven. Add the capers and chopped basil. Stir through a dash of olive oil and arrange with the fish fillets

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