austrian

Pan Fried Pike Perch with Lemon Butter and Parsley Root Mash

This pan-fried dish pairs pike perch fillet, skin on with parsley root, peeled and diced, butter and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

59 g Protein

24 g Carbohydrates

39 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

235g pike perch fillet, skin on 235 kcal
313g parsley root, peeled and diced 110 kcal
25g butter 179 kcal
67g whole milk 41 kcal
9g olive oil 80 kcal
17g lemon juice 5 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

parsley root
Boil parsley root in salted water 12 to 15 minutes until very tender; drain well.
parsley rootbutterwhole milksalt
Mash parsley root with butter, milk, and a pinch of salt until smooth.
saltblack pepper
Pat fish dry and season with salt and black pepper.
olive oil
Heat olive oil in a nonstick skillet over medium-high. Sear fish 3 to 4 minutes per side until opaque and browned.
butterlemon juice
Lower heat and add remaining butter and lemon juice; spoon foaming butter over the fish for 30 seconds.
butterlemon juice
Serve fish over the mash, spooning lemon butter from the pan on top.