Ingredients
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2 Perch Fillets, 250 g each
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2 sweet potatoes, thinly sliced
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1 red onion, thinly sliced
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Zest of half a lemon
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1/2 glass dry white wine
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4-5 sprigs fresh thyme
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1 teaspoon unsalted butter
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1 tablespoon olive oil
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Salt
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Ground black pepper
Instructions
Put the sweet potatoes, red onion, thyme, olive oil, and wine in an oven-proof dish and season with salt and pepper. Stir gently and then lay the perch fillets on top.
Add the lemon zest, butter, salt and pepper. Cover with baking paper and foil, bake for 25 minutes in a preheated oven at 200°C. After 10 minutes have passed, uncover the dish and bake for about another 10 minutes until the sweet potatoes are soft.
Serve.
Bon appétit!
From Chef Noel Christo Bassil
