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Lucioperca a la Riojana | Spanish Pike-Perch on Bell Pepper and Tomato Vegetables
(0)
30 min
Quick
Knuspr-Küche
Zartes Zanderfilet mit kross gebratener Haut auf einer fruchtig-würzigen Sauce aus roten Paprikastreifen, sonnengereiften Tomaten, Knoblauch und feinem Pimentón de la Vera. Ein herrlicher Klassiker aus Nordspanien – leicht, aromatisch und in unter 30 Minuten zubereitet.
Ingredients
Preparation method
Preparation
Rinse the pike-perch fillets with cold water, pat thoroughly dry with paper towels, and score the skin side lightly several times diagonally. Season both sides with a little sea salt and freshly ground black pepper.
Peel the yellow onion and cut into thin half-rings. Wash, deseed, and cut the red bell pepper into bite-sized strips. Peel the garlic cloves and slice them thinly. Finely chop the flat-leaf parsley.
Preparing the Riojana sauce
Heat 20 ml of olive oil in a wide pan over medium heat. Add the onion and bell pepper strips and sauté gently for about 6 to 8 minutes until the vegetables are soft and aromatic.
Chef's tip
Crispy skin guaranteed: Score the skin of the pike-perch lightly and make sure the fillet is completely dry before frying. Gently press the fillet against the bottom of the pan with a spatula for the first 30 seconds.
Spanish side dish recommendation: This pairs wonderfully with crusty white bread for dipping into the aromatic Riojana sauce or delicate rosemary potatoes.
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