Fish Piccata with Peppermint Sauce

Preparation/cooking time: ca. 35m

For 4 people

Nutritional Information

Contains 342 Kcal


  • 1 shallot, coarsely chopped
  • 1 organic lemon, cut into segments
  • 1 tbsp. sugar
  • 1 dl vegetable bouillon, cooled down
  • to taste salt and pepper to taste
  • 2 tbsp. rapeseed oil
  • 50 g Parmesan, finely grated
  • 0.75 tsp. salt
  • a little pepper
  • 500 g catfish fillets, cut across into 2-cm-wide strips
  • 2 bunch peppermint, leaves broken into pieces
  • 3 tbsp. white flour
  • to taste clarified butter to fry
  • 2 fresh eggs, whisked

View these products

  • Place the peppermint and remaining ingredients with the stock in a small measuring jug, puree. Stir in the oil, season.
  • Empty the flour onto a plate. Beat the eggs in a deep bowl, mix in the cheese and season. Season the fish strips with salt, coat with the flour, shake off the excess and coat with the egg & cheese mixture.
  • Heat the clarified oil in a non-stick frying pan and reduce the heat. Fry the fish in batches over a medium heat for approx. 2 1/2 mins. each side. Serve the fish piccata with the peppermint sauce and lemon wedges.

Products used in this recipe

Save these products to a list

Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

Recommended Wines

View all recommended wines


There are no ratings for this recipe.  Be the first to rate this.

Are you looking for another recipe?

Over 600 delicious recipes on coop@home