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Pan Seared Nile Perch, steamed vegetables in Lemon-herb butter

Did you know that the Nile Perch is a Freshwater fish from Africa, that was once endemic to Ethiopia ? It can grow to roughly 1.80 m and weigh upto 200 kgs !

    This combination does not exist.


    Broccoli 100.0 grams

    Broccoli

    Carrots 65.0 grams

    Carrots

    Potato 100.0 grams

    Potato

    Fresh Thyme 3.0 grams

    Fresh Thyme

    Lemon Herb Butter by Let's Cook 15.0 grams

    Lemon Herb Butter by Let's Cook

    Nile Perch Fillets 150.0 grams

    Nile Perch Fillets


    • Time : 30.0 mins
    • |
    • Calories: 323.0 kcal
    • |
    • Protein : 32.0 g
    • |
    • Fat : 13.0 g
    • |
    • Carb. : 22.0 g
    : Your Kitchen Essentials
    Utensils: Pan | Pot |
    Pantry: Salt | Pepper | Your preferred cooking oil |
    : Prepare the Ingredients
    Keep the fish fillets out 15 minutes before cooking. This brings the fish to room temperature and allows it cook more evenly.

    Wash and dry the vegetables prior to chopping (as required):
    - Carrots: peel and cut into small cubes
    - Broccoli: cut into bite-sized florets
    - Potatoes: peel and cut into small cubes
    - Fresh Thyme: pluck out the leaves.
    : Steam the Vegetables
    Fill a pot with room temperature water. Salt it. Put in the potatoes and bring to a boil. The rest of the vegetables as follows:
    1. After 5 minutes add the carrots
    2. Another 5 minutes add in the broccoli
    Finally, drain out water after 3 more minutes.
    : Pan Fry Fish, Plate and Serve
    Heat some oil in your frying pan. Season the fish fillet with salt, pepper and some thyme. On a medium high heat, start pan frying the fish fillets. They take roughly 3-5 minutes each side.

    Plate and Serve
    Plate the fish while it is still warm, put the lemon herb butter provided on the top and serve with the vegetables. Sprinkle some thyme on top if you want.