swiss

Pan-Fried Pike-Perch with Dill Potatoes and Cucumber Salad

Name: Pan-Fried Pike-Perch with Dill Potatoes and Cucumber Salad
Yield: 1 serving
Cuisine: swiss
Ingredients: 177 g pike-perch fillet; 298 g potatoes, small; 168 g cucumber, thinly sliced; 17 g olive oil; 11 g all-purpose flour; 11 g white wine vinegar; 6 g fresh dill, chopped; 6 g fresh parsley, chopped; 4 g sugar; 3 g salt; 0.93 g black pepper

This pan-fried dish pairs pike-perch fillet with potatoes, small, cucumber, thinly sliced and fresh dill, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced Heart friendly Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

45 g Protein

71 g Carbohydrates

21 g Fat

9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

177g pike-perch fillet 177 kcal
298g potatoes, small 229 kcal
168g cucumber, thinly sliced 25 kcal
17g olive oil 150 kcal
11g all-purpose flour 40 kcal
11g white wine vinegar 9 kcal
6g fresh dill, chopped 2 kcal
6g fresh parsley, chopped 2 kcal
4g sugar 15 kcal
3g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

cucumberwhite wine vinegarfresh dillsugarsalt
Slice the cucumber thinly. Toss with vinegar, a pinch of salt, sugar, and dill; set aside to lightly pickle.
potatoes
Boil the potatoes in salted water until tender, 12-15 minutes. Drain and return to the pot.
potatoesolive oilfresh parsley
Add half the olive oil and the parsley to the potatoes; toss gently and keep warm.
all-purpose floursaltblack pepper
Pat the fish dry. Season with salt, pepper, and a light dusting of flour.
olive oil
Heat remaining olive oil in a skillet over medium-high heat. Pan-fry the fish 2-3 minutes per side until golden and just cooked through.
potatoescucumberfresh dill
Serve fish with dill potatoes and the cucumber salad, spooning any skillet juices over the fish.