Roasted Pike-Perch with Herb Butter and New Potatoes

Method

1. 1

   Step 1

   Preheat the oven to 200 °C. Wash the new potatoes thoroughly (you don’t need to peel them if the skin is thin) and pat them dry. Cut the larger potatoes in half; leave the smaller ones whole. In a bowl, toss them with 1 tablespoon of oil and a pinch of salt. Spread them out on a baking sheet lined with parchment paper and bake for 20 minutes.

2. 2

   Step 2

   While the potatoes are baking, prepare the butter. In a small bowl, cream the softened butter with a pinch of salt and finely chopped fresh parsley.

3. 3

   Step 3

   Rinse the pikeperch fillets under cold water and pat them dry thoroughly with a paper towel (this is the key to crispy skin). Gently score the skin in several places so the fish doesn't curl up while baking. Lightly season the flesh with salt.

4. 4

   Step 4

   After 20 minutes, remove the baking sheet with the potatoes from the oven. Push the potatoes slightly to one side. Drizzle the remaining tablespoon of oil into the empty space and place the pikeperch fillets skin-side down on top. Place a small teaspoon of the prepared parsley butter on each fillet.

5. 5

   Step 5

   Return the baking sheet to the oven and bake for another 10–12 minutes (depending on the thickness of the fillets). The fish is done when the flesh is a dull white and flakes easily with a fork. The exact baking time is important to ensure the fish isn’t overcooked.

6. 6

   Step 6

   Serve immediately on warmed plates. Place the baked pikeperch, skin-side up, next to the potatoes, and pour the remaining melted parsley butter from the baking sheet over them.