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Pike Perch with Warm Potato Cucumber Salad and Horseradish Yogurt

This pan-seared dish pairs pike perch fillet with cucumber, thinly sliced, Greek yogurt and prepared horseradish. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner
Easy
Balanced High satiety Heart friendly High protein Pescatarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

61 g Protein
64 g Carbohydrates
16 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 200g pike perch fillet 200 kcal
  • 260g potatoes, peeled 200 kcal
  • 180g cucumber, thinly sliced 27 kcal
  • 40g red onion, thinly sliced 16 kcal
  • 130g Greek yogurt (2%) 77 kcal
  • 18g prepared horseradish 9 kcal
  • 12g lemon juice 4 kcal
  • 6g dill, chopped 2 kcal
  • 12g olive oil 106 kcal
  • 2g salt 0 kcal
  • 1g black pepper 3 kcal

Cooking instructions

  1. potatoes
    Boil the potatoes in salted water until tender, 12-15 minutes; drain and slice while warm.
  2. Greek yogurt (2%)prepared horseradishlemon juicesaltblack pepper
    Whisk yogurt, prepared horseradish, lemon juice, and a pinch of salt and pepper.
  3. potatoescucumberred onionGreek yogurt (2%)prepared horseradishdill
    Toss warm potatoes with cucumber, red onion, dill, and half of the horseradish yogurt; set aside.
  4. olive oilsaltblack pepper
    Season the fish with salt and pepper. Heat oil in a skillet over medium-high heat.
  5. pike perch fillet
    Sear pike perch skin-side down first (if skin-on) for 3-4 minutes, then flip and cook 1-2 minutes until just cooked through.
  6. Greek yogurt (2%)prepared horseradish
    Serve fish alongside the warm salad and spoon remaining horseradish yogurt over the fish.

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