Lemon perch fillets with zucchini and new potatoes

Ingredients

For 1 serving

• Perch200 g
• Zucchini180 g
• Potatoes180 g
• Lemon zest2 g
• Rice flour10 g
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Parsleyto taste
• Saltto taste
• Black pepperto taste

Contains: fish

In season: May – August

Method

1. Wash the new potatoes, leave the skins on and halve them; put them in cold water, bring to the boil, salt and cook for 12 minutes, until tender but still firm. Drain.
2. Meanwhile wash the courgettes, trim the ends and slice them into rounds about half a centimetre thick; wash and chop the parsley.
3. Heat half the oil in a frying pan over medium-high heat and sauté the courgettes and potatoes for 8 minutes, until golden at the edges; season with salt and pepper and keep warm.
4. Pat the perch fillets dry, salt them and dust them in the rice flour, shaking off the excess.
5. Heat the remaining oil in a non-stick pan over medium-high heat and cook the perch for 2 minutes per side, skin side first, until golden and the flesh is opaque.
6. Deglaze with the lemon juice, add the grated lemon zest and the parsley, turn off the heat and serve straight away with the vegetables and a grind of black pepper.