Pikeperch Fillet With Carrots - Healthy Recipes

Pikeperch fillet with carrots and parsley yogurt

Ingredients for 2 servings:

4 carrots

300 ml vegetable soup

150 g low-fat yoghurt

salt, pepper

1 lemon

1/2 bunch of parsley

2 pikeperch fillets with skin (approx. 150 g each)

1 teaspoon oil

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Preparation:

• Wash the carrots, cut into small pieces and cook covered in the vegetable soup for five minutes.
• Mix the low-fat yogurt with salt, pepper and 2 teaspoons of lemon juice until smooth. Wash the parsley, pluck the leaves and finely chop, mix with the yogurt.
• Season the pikeperch fillets with lemon juice, salt and pepper and, starting with the skin side, fry in hot oil for two minutes on both sides.
• Serve pikeperch fillet with carrots and parsley yogurt.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	205	Carbohydrates (g)	7th
Protein (g)	32	Dietary fiber (g)	3
Fat (g)	5	Cholesterol (mg)	107

This recipe comes from the brochure Healthy Cooking - Made Easy by the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).