Oven-Baked Pike-Perch with Fennel, Orange and Herb Potatoes

Pike-perch fillet from the oven rests on crispy herb potatoes, fennel and cherry tomatoes, flavored with orange and thyme. A light, Mediterranean oven dish for two that comes together with little effort.

By yumbelo · 2 servings · 45 minutes

Ingredients

• 300 g pike-perch fillet
• 400 g waxy potatoes
• 1 pc fennel bulb
• 150 g cherry tomatoes
• 1 pc orange
• 2 pc garlic cloves
• 3 tbsp olive oil
• 0.5 bunch thyme
• salt
• pepper

Method

1. Preheat the oven to 200 °C top and bottom heat.
2. Wash the potatoes and cut them into finger-thick wedges. Trim the fennel, cut it into wedges and crush the garlic cloves.
3. Toss the potatoes, fennel and garlic on a baking sheet with 2 tbsp olive oil, salt, pepper and the thyme leaves and roast in the oven for 20 minutes.
4. Halve the cherry tomatoes, squeeze the orange juice and finely grate the orange zest.
5. Take the vegetables out of the oven, add the tomatoes and push everything slightly to the side.
6. Pat the pike-perch dry, season with salt and pepper and drizzle with orange zest and a little orange juice. Place on the vegetables and brush with the remaining olive oil.
7. Roast everything for another 12 to 15 minutes until the fish flakes easily.
8. Serve drizzled with a little orange juice.