russian

Pike Perch in Paper with Carrots, Leeks, and Lemon-Dill Mustard Sauce

This baked dish pairs pike perch fillet, skin removed with carrot, julienned, leek, thinly sliced and dijon mustard. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Easy

Balanced High satiety High protein Gluten free Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

53 g Protein

37 g Carbohydrates

33 g Fat

8 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

235g pike perch fillet (zander), skin removed 235 kcal
139g carrot, julienned 57 kcal
86g leek, thinly sliced 52 kcal
16g sunflower oil 141 kcal
64g sour cream 127 kcal
13g dijon mustard 9 kcal
75g lemon 23 kcal
6g fresh dill, chopped 2 kcal
3g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

Heat oven to 425 F (220 C). Cut a large piece of baking paper and place it on a sheet pan.
carrotleeksunflower oilsalt
Toss carrot and leek with sunflower oil and a pinch of salt. Pile in the center of the paper.
pike perch fillet (zander)lemonfresh dillsaltblack pepper
Place the pike perch on top. Season with salt and black pepper, then top with lemon slices and half the dill.
Fold the paper into a tight sealed packet (crimp edges well). Bake 14 to 16 minutes, until the fish flakes and vegetables are tender-crisp.
sour creamdijon mustardlemonfresh dill
Meanwhile, mix mustard with sour cream and a squeeze of lemon juice from a slice; stir in remaining dill.
Open the packet carefully to release steam. Spoon sauce over the fish and vegetables and serve immediately.