Perch fillets grilled with small baking potatoes and steamed fennel

Ingredients

• 250g fillet of perch
• 200g medium potatoes, peeled and boiled
• 1 fennel
• 1 fresh onion, chopped
• ½ cup extra virgin olive oil CALLISTA
• 3-4 sprigs of fresh oregano and thyme, chopped
• Salt and freshly ground pepper

Execution

1. Salt and pepper perch fillets and coating with a few drops of olive oil.
2. Bake perch on grill or at BBQ from both sides on high heat (4 minutes each side). Keep them on a hot pan.
3. Mix in a bowl 2 teaspoons of salt, 1 pepper and herbs.
4. Cut the potatoes in the middle, and sprinkle with the herb mixture above.
5. Place baking paper on baking pant and put potatoes pouring all over them extra virgin olive oil and bake in the oven with grill for 30 minutes
6. Meanwhile boil the fennel until smooth (about 10 minutes)
7. Once the potatoes gain a crisp crust, add the perch and fennel (cut in four pieces) and leave further 8 ‘.
8. Serve with chopped onion.