Pike-perch with a crust and lemon mayonnaise

Total time: 53m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 857 Kcal, 39g Protein, 47g Carbohydrates, 57g Fat


  • Fish
  • 2 skinless pike-perch fillets (approx. 320 g each)
  • 1 tbsp olive oil
  • 0.75 tsp salt
  • 90 g bread (e.g. lye plaited loaf), in cubes
  • 50 g hazelnuts, finely chopped
  • 0.5 bunch flat-leaf parsley, finely chopped
  • 50 g salted butter, soft
  • 1 fresh egg white
  • Fries
  • 800 g sweet potato, cut into sticks approx. 5 mm wide
  • 2 tbsp olive oil
  • 1 tsp salt
  • Lemon mayonnaise
  • 1 fresh egg yolks
  • salt and pepper to taste
  • 1 tsp mustard
  • 1 organic lemon, use a little grated zest and 1 tsp of juice
  • 1 dl sunflower oil

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  • Fish

    Remove any bones from the fish with tweezers, cut in half, place on a baking tray lined with baking paper. Brush the fish with oil, season with salt. Mix the bread with all the other ingredients up to and including the egg whites, spread over the fish, press down lightly.
  • Fries

    Mix the sweet potatoes with the oil and salt in a bowl, spread onto an oven tray lined with baking paper.
  • To bake

    Bake the fish and fries for approx. 18 mins. in a (convection) oven preheated to 180°C.
  • Lemon mayonnaise

    In a bowl, mix the egg yolk, mustard, lemon zest and juice using a whisk. Add the oil drop by drop to begin with, then gradually more, stirring constantly to form a thick mayonnaise, then season.
  • Serve:

    Plate up the fish with the sweet potato fries, serve the lemon mayonnaise alongside.

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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.

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