Pike perch with zucchini and cherry tomatoes

Russian cuisine

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Description Products Steps

Pike perch with zucchini and cherry tomatoes is a good option for a delicious dinner. This fish does not contain many bones, its meat is tender and lean and at the same time contains a large amount of protein, which is so necessary for our body. When combined with vegetables, the dish becomes very healthy and tasty. Pike perch with zucchini and cherry tomatoes is cooked in the oven, so the recipe will not take you much time and will not require a long presence in the kitchen.

1. Calories
   89,13 kcal
2. Protein
   10,89 gram
3. Fat
   4,3 gram
4. Carbohydrates
   2,18 gram
5. ~ Time
   1 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Pike perch fillet
   1 kg = 1000 g
2. Cherry tomatoes

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   150 g
3. Zucchini Tsukini

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   3 pcs. = 600 g
4. Olive oil

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   70 ml = 70 g
5. Dried barbaris

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   10 g
6. Garlic

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   11 cloves = 55 g
7. Basil

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   1 sprig = 7 g
8. Wine vinegar is white

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   0.5 tsp. = 2.5 g
9. Salt

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   to taste
10. Black pepper ground

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    to taste

Steps:

1. 
   Place all ingredients on the table for easy preparation. Rinse the pike perch fillet under running water and pat dry with a paper towel. Wash the vegetables. Preheat the oven to 200 degrees.
2. 
   Cut the zucchini into 1 cm thick slices.
3. 
   Cut cherry tomatoes in half.
4. 
   Marinate the pike perch fillet in ½ part of garlic, passed through a press, olive oil, wine vinegar, salt and spices.
5. 
   Grease a baking dish with olive oil and place pike perch and zucchini on it. Sprinkle the zucchini with garlic and drizzle with oil. Place the pan in an oven preheated to 200 degrees and bake for 30 minutes.
6. 
   While the fish and zucchini are baking, mix cherry tomatoes, barberries and chopped basil in a deep bowl. Season everything with wine vinegar, salt and pepper to taste.
7. 
   Place the prepared fish, zucchini, cherry tomatoes into a serving plate and serve.

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