polish

Baked Pikeperch with Mustard Butter and Warm Carrot Apple Slaw

Name: Baked Pikeperch with Mustard Butter and Warm Carrot Apple Slaw
Yield: 1 serving
Cuisine: polish
Ingredients: 177 g pikeperch fillet; 21 g butter, softened; 13 g Dijon mustard; 9 g lemon juice; 149 g carrot, grated; 112 g apple, thin sliced; 11 g rapeseed oil; 7 g apple cider vinegar; 7 g fresh dill, chopped; 2 g salt; 0.93 g black pepper

This baked dish pairs pikeperch fillet with butter, softened, Dijon mustard and carrot, grated. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced Heart friendly Low carb Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

40 g Protein

34 g Carbohydrates

39 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

177g pikeperch fillet 266 kcal
21g butter, softened 151 kcal
13g Dijon mustard 9 kcal
9g lemon juice 3 kcal
149g carrot, grated 61 kcal
112g apple, thin sliced 58 kcal
11g rapeseed oil 97 kcal
7g apple cider vinegar 1 kcal
7g fresh dill, chopped 2 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

saltblack pepper
Heat oven to 425 F (220 C). Pat the fish dry and season with salt and black pepper.
butterDijon mustardlemon juice
Place fish on a small baking tray. Mix soft butter with mustard and lemon juice, then spread over the fish.
Bake until the fish flakes easily, 10-12 minutes depending on thickness.
carrotappleapple cider vinegarfresh dillsalt
While fish bakes, toss grated carrot and sliced apple with vinegar, a pinch of salt, and half the dill.
rapeseed oil
Warm rapeseed oil in a skillet and briefly heat the slaw for 60-90 seconds, just to take the chill off.
carrotapplefresh dill
Add remaining dill to the slaw. Serve fish with the warm carrot apple slaw.