Summary

Ingredients

• 4 fish fillet (s) (pikeperch) each 200 g
• 4 tablespoon lemon juice
• 4 tablespoon oil
• 4 teaspoons peppermint, freshly chopped
• 1 pinch white pepper, freshly ground
• 0.5 teaspoon ½ salt
• 125 g butter
• 1 tablespoon parsley, freshly chopped
• 4 tablespoon lemon juice
• 1 pinch salt
• Pepper, white, freshly ground
• 4 sprigs peppermint

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Instructions

1. Rinse the pikeperch fillets with cold water and pat dry. Mix the oil, lemon juice, freshly chopped peppermint, and white pepper. Brush the mixture over the fillets and let them steep for 10 minutes.
2. Preheat your grill (electric, oven, or charcoal) to high heat: 200-230°C (400-450°F).
3. Melt the butter over low heat. Mix in the freshly chopped parsley, lemon juice, salt, and white pepper. Whisk the sauce constantly until it reaches just before boiling point, then keep it warm.
4. Place the pikeperch fillets on the hot grill and cook for 5-7 minutes on each side until the flesh is opaque and flakes easily. Season with salt and serve garnished with fresh peppermint sprigs. Drizzle with the warm lemon butter sauce.
5. Serve with sides such as baked foil potatoes, pan-fried diced potatoes, cucumber salad, or mixed greens.