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Pikeperch with herbs
Preparation time: 50–60 minutes
Serves 4
Ingredients
800 g pikeperch fillets
Juice of 1 lemon
1 bunch of parsley
1 bunch of chives
1 bunch of dill
1 bunch of lemon balm mint
Salt
50 g butter
Accessories
Shallow ovenproof dish
Preparation
Wash the fillets, pat dry with kitchen
paper, drizzle with a little lemon juice
and leave to stand for approx.
10 minutes. Wash the herbs, chop them
finely and mix them together before
placing in a shallow, greased ovenproof
dish.
Season the fillets with salt and arrange
in an overlapping pattern on the bed of
herbs. Drizzle with the remaining lemon
juice, dot with butter and bake.
Recommended settings
Oven function: Moisture Plus
Temperature: 160–170 °C
Heating-up phase: Rapid
Shelf level: 2 [1] (1)
No./Type of bursts of steam:
2 bursts of steam/Time-controlled
Amount of water: See display
1st burst of steam: Release after 5
minutes
2nd burst of steam: Release after 15
minutes
Duration: 30–40 minutes
Fish
113
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