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Pikeperch with herbs
Serves 4
Ingredients
800 g pikeperch fillets
Juice of one lemon
1 bunch of parsley
1 bunch of chives
1 bunch of dill
1 bunch of lemon balm mint
Salt
50 g butter
Method
Rinse the fish, pat dry and drizzle with a
little lemon juice. Leave to stand for
about 10 minutes. Wash the herbs,
finely chop them and mix well. Arrange
in the bottom of a shallow ovenproof
dish.
Season the fish with salt and arrange
them, overlapping each other on top of
the herbs. Drizzle with the remaining
lemon juice, dot with butter and bake.
Recommended settings
H 6x0x
Oven function
Temperature
Heating-up
phase
Shelf level
Number/type of
bursts of steam
Amount of water
1st burst of
steam
2nd burst of
steam
Duration
Fish
H 6x6x
H 6x9x
d
160–180
Rapid
1
2
2/time controlled
See display
Release after 5 minutes
Release after 15 minutes
30–40
1
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