Red Perch with tomatoes on the vine and leek-simple-fast-easy and yummy!

red perch with tomatoes
red perch with tomatoes and leek made by Christina Striewski Vanillapearl

A quick summer`s dish that is foolproof!

 This time it was supposed tob e red perch. Since I can`t stop experimenting every day, be it food or fabrics, I wanted to prepare leek and tomatoes with this fish.

Usually, I put the vegetables and the fish into a casserole together and put it in the oven. As leek, however, is a bit tricky and needs too long to cook, I decided to roast it with the tomatoes. Roasted tomatoes are delicious. They get really sweet. And while you`re at it, you should roast some onions and garlic long with that.

As you can see, I am crazy about fish dishes. The origin oft he fish is very important, of course.

I am spoiled with my fish mongers around here in my village. But meanwhile, there are a lot of mongers who sell fish from fair fishfarming exclusively.

Fish is unbekievably healthy. Especially oily fish is good for the heart, the joints, and the brain. Salmon is number one, followed by tuna, eal, pink trout, sardines and char.

Many fear the preparation of fish, and yet it is really very easy providing you mind a few rules.

If you prepare it in stock make sure you never boil it, otherwise the flesh will fall apart.

When preparing a really large fish in the oven, make sure you cover it with foil for most oft he time to prevent drying out.

When frying fish in a pan, use fish with firm meat, as it won`t burn that easily.

Gilthead seabream and char have firm flesh and are highly recommendable for frying or barbequeing.

Don`t be shy just try! My recipes are very easy to do. They really are foolproof. Too many times I have tried and refined them.

For 4 people you need:

4 filets of red perch, altogether about 800g

30 small tomatoes on the vine

1 stalk of leek

1 large onion

3 fresh cloves of garlic

1 lemon

4 twigs of fresh thyme

some olive oil

200ml white wine



Preheat the oven to 200°. Sprinkle the fish with lemon juice and olive oil, season it with pepper and set aside.

Wash the tomatoes and the leek and slice the leek in rounds. Peel and roughly chop the onion. Heat olive oil in a pan and add all the vegetables at once. Sear at first, then turn down the heat and fry until the leek is almost done. Take off the thyme leaves and add. Season with salt and pepper. This takes about 10 minutes altogether. Pour some oil into the casserole and put in the filets. Spread the veggies over them and put in the oven for 20 minutes. Rice or new potatoes will be great with this.

Enjoy and bon appetit!

Yours truly,