Pike-perch is lean fish. If you cannot find it, use any lean fish which you like.

This dish is easy to do, delicious, and filled with vitamins. You will get the energy you need for the day.

All my recipes are for two servings.

If you cook just for yourself, you can either do the recipe as it is and have a lovely meal for the next day too, or you can choose to use half of the amount of the ingredients in the recipe.

If you cook for four people, you can double everything except the spices. With spices it is best to taste how much is needed. Always taste while you cook. It is the only way to learn how much you want of each spice!

• 1 cup crispy lettuce (230 ml)
• 10 cherry tomatoes
• ½ small leek (the white part)
• 1 pike-perch fillet 12-14 oz (340-400 g)
• 2 tbsp olive oil
• 1 teaspoon salt-free lemon pepper
• 1 teaspoon dried tarragon
• 20 basil leaves
• 1 lemon
• 2 tbsp dill

How to prepare:

Wash the lettuce and chop it. Wash the leek and cut it into thin slices. Wash the tomatoes.

If the fish fillet is not cleaned, remove the fishbones. You can feel them with the tip of your fingers. Cut the fillet into 4 pieces. Take a non-stick frying pan. Heat up to medium heat and add 2 tbsp of olive oil. Cook the fish fillet for 3 minutes. Turn the fish with and cook for 2-3 minutes. Season with lemon pepper and tarragon.

Divide the chopped lettuce between two plates. Add tomatoes, leek and basil leaves.
Add the fish fillets on the plates. Decorate with the dill. Cut the lemon in half. Squeeze the juice of half a lemon on the fish. Cut the other half into slices and decorate the dish.

If you are very hungry, add a slice of your favorite bread or avocado slices to this dish.