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.

    Garlic 3.0 grams


    Broccoli 65.0 grams


    Carrots 65.0 grams


    New Potatoes 50.0 grams

    New Potatoes

    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
    Take Your Fish Out of The Fridge
    Keep the fish fillets out 15 minutes before cooking. This brings the fish to room temperature and allows it cook more evenly.
    Mise en Place
    Prepare the vegetables as follows:

    Carrots; wash, dry, peel and cut into small cubes
    Broccoli; wash, dry and cut into bite-sized florets
    New Potatoes; wash, dry and cut into small cubes.
    Steam Vegetables
    Get a pot, fill it with cold (straight from the tap/bottle) salted water. Put the potatoes in 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 more 3 minutes.
    Pan Fry Fish
    Heat some oil in your frying pan. On a medium high heat, start pan frying the fish. They take roughly 3-5 minutes each side.Just before serving put some of the herb butter sauce on top of the fish while it’s still warm