Marinate pike perch fillets with juice of one lemon, Worcester, salt and pepper for ten minutes. Dry with kitchen paper, turn very briefly in a little flour on the other side and roast in hot olive oil on both sides for about 2-3 minutes. Serve the ratatouille, arrange the pike-perch fillets nicely and garnish the plate with the red wine butter sauce.
Ratatouille: Sauté onions, garlic and peppers in olive oil. Add melanzane and zucchetti, season with pepper, salt, thyme and marjoram and cook for six minutes until soft. Just before the end of cooking time, add diced tomatoes and basil.
Red wine butter sauce: boil fish stock and red wine by half.
Remove frying pan from the kitchen stove and add the cold butter flakily and stir with a whisk to a creamy sauce. Season strongly with juice of one lemon, salt and freshly ground pepper.
Our tip: Use your favorite red wine for cooking!
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