Pan-Fried Pike Perch with Lemon & Caper Linguine
30 min
Fish
40664
For 2 Portions
200 g
linguine
200 g
pike perch fillet
60 ml
olive oil, extra virgin
40 g
caper
4 sprig(s)
thyme, fresh
1
lemon
2 tbsp
canola oil
2 clove(s)
garlic
1 tsp
chili flake
pepper
salt
1. All set?
2. Defrost fish, tap the skin of the fillet dry with a paper towel.
3. Chop capers.