Summary

Ingredients

• 2 fish fillet (s) from pikeperch or tilapia
• 2 lemon (s)
• 6 cloves garlic, preferably newer
• 1 stalk (s) herbs that the garden has to offer
• 4 shallot (s)
• Oil (olive oil)
• Flour
• salt and pepper

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Instructions

1. Cut the fish fillets into portions, sour, pepper and salt and turn them in flour. Heat a large pan, add olive oil and fry the fish briefly on both sides. Turn the heat down, add the lemon wedges, the chopped garlic cloves, the shallot cubes and stew everything for about 8 minutes, turning the fish halfway through. In the last two minutes, add the plucked leaves of the herbs and let them cook gently.
2. Take the fish out of the pan and place on preheated plates.
3. There should still be around 6-8 tablespoons of olive oil in the pan. if not, pour in, season again with lemon juice, pepper and salt and then spoon over the fish with the lemon wedges, herbs, garlic and onions.
4. We also have baguettes and a light iceberg lettuce with only vinegar and oil.
5. As a drink I recommend a glass of sparkling wine or Riesling, possibly non-carbonated mineral water.