Pike perch fillets with fresh corn polenta

Name: Pike perch fillets with fresh corn polenta
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 portions
Ingredients: 400 g pike-perch fillets, skin on; 1 ½ tbsp fish sauce; 2 tsp toasted sesame oil; 7 - 8 sprigs fresh dill; 1 orange, preferably organic; 500 g water; 600 - 700 g fresh sweetcorn kernels; 2 tsp salt; 400 g mixed vegetables; 40 g butter

4.5 ( 2 ratings )

Difficulty easy

Preparation time 45 min

Total time 1 h 5 min

Serving size 4 portions

Ingredients

400 g pike-perch fillets, skin on (4 fillets, 1 cm thick),
or 400 g trout fillets, skin on (4 fillets, 1 cm thick)
1 ½ tbsp fish sauce (20 g)
or 2 anchovy fillets, in oil drained
2 tsp toasted sesame oil (10 g)
or 20 g extra virgin olive oil
7 - 8 sprigs fresh dill leaves only
1 orange, preferably organic zest and juice
500 g water
600 - 700 g fresh sweetcorn kernels (from 5-6 corn cobs)
or 600 - 700 g canned sweetcorn kernels drained
2 tsp salt
400 g mixed vegetables cut in slices (5 mm), or bite-size pieces (e.g. carrots, broccoli, cauliflower)
40 g butter

Nutrition: per 1 portion
Calories: 350 kcal / 1461 kJ
Protein: 26 g
Fat: 12 g
Carbohydrates: 29 g
Fibre: 7.6 g