Summary

Ingredients

• 4 zucchini, (approx. 150 g each)
• 2 tablespoon oil, (garlic oil)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 0.5 ½ bunch lemon thyme
• 4 fish fillet (s), from pikeperch
• salt and pepper
• 2 tablespoon pine nuts
• 4 slices lemon (s)

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Instructions

1. Wash and clean the zucchini and cut into thin slices. If you have a bread machine, you should use it so that the zucchini slices are even. Heat the garlic oil in a pan and fry the zucchini briefly on each side until golden brown. Remove and drain on kitchen paper. Keep warm.
2. Toast the pine nuts in a non-oiled pan, set aside.
3. Pluck the thyme leaves from the stalks. Rinse the pikeperch, pat dry and season with salt and pepper on both sides. Heat the olive oil and butter in a pan and fry the fillets for 2 - 4 minutes on each side. Fry the thyme leaves in the pan for a short time. Take the pikeperch out of the pan and wrap in the warm zucchini strips. Arrange the fish on plates and garnish with the lemon wedges, fried thyme and pine nuts and serve.
4. This goes well with potato cubes or puree.