Our recipes

Fried nile perch with vegetables and olives



  • Approx. 250g nile perch fillets
  • 2 unpeeled potatoes in quarters
  • 3 tomatoes
  • 1 red onion
  • 1 fennel in slices
  • 1 clove of garlic
  • 50g olives without kernels
  • 15g capers
  • juice of ½ lemon
  • 2 tablespoons olive oil
  • salt, pepper


The thawed fish fillets must be washed and dried. Put into a soufflé dish together with the potatoes, tomatoes, onion, fennel and garlic. Cover with the olives and capers and add lemon juice, salt, pepper, and olive oil. Put the dish in a preheated oven and bake at 230° C for approx. 25 minutes. Serve with ciabatta bread.


35 minutes