Grilled Whole Pikeperch with Orange and Dill
recipe

Preparation Time: 30 minutes
Serving Size: 4
This summer dish features a whole pikeperch grilled to perfection, stuffed with orange slices, lime wedges, and fresh dill, served alongside a refreshing fennel-radish-potato salad.

Ingredients:

- 1 whole pikeperch (about 1 kg)
- 1 orange
- 1 lime
- Fresh dill
- Salt and pepper to taste
- 2 tablespoons olive oil
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Fennel-Radish-Potato Salad:

- 2 potatoes
- 1 fennel bulb
- 4 radishes
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- Salt and pepper to taste

Instructions:

1. Prepare the fish: Clean the pikeperch thoroughly and dry it with paper towels. Season with salt and pepper.
2. Slice the orange and lime. Stuff the fish cavity with the slices and fresh dill.
3. Brush the fish with olive oil and place it on the grill. Grill for about 15-20 minutes, turning halfway through, until cooked through.
4. Prepare the salad: Boil the potatoes until tender, cool, and peel. Slice the fennel and radishes thinly.
5. Combine all salad ingredients in a bowl, add lemon juice, olive oil, salt, and pepper. Mix well.
6. Serve the grilled pikeperch with the fennel-radish-potato salad.

Nutritional Information (per serving):

- Calories: 350 kcal
- Protein: 25 g
- Carbohydrates: 30 g
- Fat: 15 g

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