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Estonian Dill Pikeperch
Main meal

Estonian Dill Pikeperch

Posted by steve4

4.3 / 5 from 3 reviews

Serves: about 4 people. Portion size: about 320g per person. Country of origin: Estonia. Low saturated fat fish recipe. Nutrition is an estimated planning guide per 100g of finished dish and per saved portion.

Main mealbeetrootdillestoniaestonianfishlow saturated fatmain mealpikeperchDairy freeEgg freeGluten freeLow FatLow Saturated FatNut free

Free from

Dairy freeEgg freeGluten freeLow FatLow Saturated FatNut free

Known allergens

Fish

Estimated Nutrition (per 100g finished recipe)

Calories
98 kcal
Protein
14 g
Carbohydrate
11 g
of which sugars
2 g
Fat
1.2 g
of which saturates
0.22 g
Fibre
2 g
Salt
0.5 g

Ingredients

  • 650g pikeperch or zander fillets
  • 1 tsp rapeseed oil
  • 1 lemon, juiced
  • Small handful dill, chopped
  • 450g boiled potatoes
  • 250g cooked beetroot, diced
  • 1 cucumber, sliced
  • 1 tbsp cider vinegar
  • Black pepper
  • Parsley to finish

Method

Check the fish for bones, pat it dry, and prepare the vegetables and sides before cooking.

Season the fish with lemon, dill, rapeseed oil, and black pepper.

Bake at 190C until the fillets flake easily.

Serve with potatoes, beetroot, cucumber, and parsley.

Nutrition values are estimates for planning and will vary with exact fish, sides, and portion size.

Reviews

4 / 5

I appreciated the nutrition estimate on Estonian Dill Pikeperch because it made the recipe easier to compare with richer meals later in the week.

Jim McClure
4 / 5

Estonian Dill Pikeperch was easy to imagine cooking after a trip or holiday meal. The instructions kept the dish simple and bright.

Robin Masters
5 / 5

The seasoning in Estonian Dill Pikeperch felt clear and confident, especially for a low saturated fat fish dish. It still had enough personality to feel special.

Marcia Campbell