In the kitchen with MyTrela

Pike-perch with courgette and baked goat's cheese

Pike-perch fillet bakes on a sauce of courgette, onion and tomato purée. Hard goat's cheese goes on top, while olive oil finishes the dish.

1 serving

Pike-perch with courgette and baked goat's cheese — AI-generated illustration for MyTrela. Serving suggestion.
AI-generated illustration for MyTrela. Serving suggestion.

Ingredients

Ingredient amounts cover the entire recipe. Weigh the ingredients in grams as listed.

  • Onion35 g
  • Courgette125 g
  • Rapeseed oil10 g
  • Tomato purée15 g
  • Salt1 g
  • Black pepper1 g
  • Sweet paprika2 g
  • Parsley leaves6 g
  • Pike-perch fillet160 g
  • Hard goat's cheese50 g
  • Olive oil10 g

Preparation

  1. Peel and finely chop onion, wash courgette and slice. Fry onion in hot rapeseed oil, then add courgette and tomato purée.
  2. Stew for about 10 minutes and season with the listed salt, pepper and sweet paprika. Stir in finely chopped parsley.
  3. Transfer sauce to an ovenproof dish, put pike-perch fillet in it and arrange goat's cheese on top. Bake for about 25 minutes in an oven preheated to 180°C.
  4. Drizzle the finished dish with olive oil.

Total preparation time has not been confirmed.

Nutritional values

Nutritional values for this recipe have not been confirmed, so we do not provide calories or macronutrients.

About this recipe

Developed by MyTrela with AI assistance. The recipe has not been verified in a kitchen trial. The image is an illustration generated for MyTrela. The illustration shows a serving suggestion.