Pike-Perch Fillet with steamed Broccoli

Pike-Perch Fillet with steamed Broccoli

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It’s low carb time again. Same struggle as always, but this pike-perch recipe does its trick. What to eat, that is quick and easy to prepare but still gives you that happy feeling after the last bite? It is a light and delicious meal that has all the elements of a balanced meal.

We are trying to create simple low carb recipes, that are healthy and jet satisfying. Let’s be realistic, we all, foodies or not foodies, like to eat food that is colorful and looks nice on the plate. Fresh pike-perch fillet with steamed broccoli is so simple, but something just all you need. 

Pike-Perch Filet with steamed Broccoli

Pike-Perch Fillet with steamed Broccoli

I was a bit bored with standard grilled fish so we decided for a Pike-perch fillet. I love it because it have such a full and thick structure. Of course when we talk about fish fillet we all know how to prepare it. Oh I already have goosebumps. WITH BUTTER!!!!! There is something about that butter. It gives that special nutty sweet taste. Right? 

Pike-Perch Filet with steamed Broccoli

Together with the fish we wanted to steam the veggies, just to get the best out of it and to have it still a bit ‘al dente’ (crispy) – we went with broccoli. 

The special twist we created for this pike-perch recipe is zesty lemon vinaigrette, which fits perfectly with sweet taste of butter.

Now let’s cook!

If you love fish, you should also try:

Pike-Perch Filet with steamed Broccoli #fish #broccoli #lemon #beastfeastwecelebratefood

Pike-Perch Filet with steamed Broccoli

Juicy pike-perch with steamed broccoli and lemon vinaigrette 
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Keyword: broccoli, lemon, pike-perch, vinaigrette
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 people

Ingredients

Fish

  • 500 g Pike-perch Fillets  2 big fillets
  • 400 g Broccoli
  • Handful Almonds
  • 1 tbsp Unsalted Butter

Lemon Vinaigrette

  • Juice of Lemon
  • Olive Oil
  • 1 tbsp Yoghurt

Instructions

  • Both Pike-perch fillets sprinkle with salt and pepper. Place the pan over a medium heat and add 1tbsp of butter. Once butter melts place both fillets in the pan on the side without the skin (that is important) and keep the heat on medium. After 3-4 minutes turn the fillet and cook for another 3-4 minutes (time depends on how thick are fillets)
  • Once fillets are done place them aside on a kitchen towel to drain the grease from the butter
  • On the same pan add another spoon of butter (if needed) and once melted place almonds in to roast. Roast them on medium heat and stir them all the time not to burn. Once they are golden you can remove them from the heat. Place them to drain the same way as fish
  • In parallel prepare the steamer (we use bamboo one). Place on a pan with simmering water. Add broccoli into the steamer and steam for 5-7 minutes (again it depends on the size of broccoli flowers). We like it’s bit ‘al dente’ and crispy so don’t steam it too long
  • For vinaigrette with an immersion blender mix all ingredients together 
  • Once broccoli is done you can place it together with the fish on a plate, over broccoli pour vinaigrette and roasted almonds
  • Enjoy your BeastFeast! 
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