Pan-Seared Pike with Tapenade
recipe

A delicious and delicate pike dish, perfect for a weekend dinner. Served with boiled potatoes and fresh dill.
Preparation Time: 30 minutes
Serving Size: 2

Ingredients:

- 2 pieces of pike fillets
- 1 cup all-purpose flour or cornstarch
- 2 tablespoons butter
- 2 tablespoons olive oil
- Salt to taste
- Boiled potatoes
- Fresh dill

Tapenade:

- 100 g black olives
- 2 tablespoons capers
- 1 garlic clove
- 2 tablespoons olive oil
- 1 tablespoon lemon juice

Instructions:

1. Prepare the tapenade: Blend all the tapenade ingredients in a food processor or mash them in a mortar until smooth. Taste and adjust seasoning if needed.
2. Dredge the pike fillets: Lightly coat the pike fillets in flour.
3. Heat the butter and olive oil in a skillet over medium heat.
4. Cook the pike fillets in the skillet for about 3-4 minutes on each side until they are beautifully golden brown. Be careful not to overcook.
5. Season with salt just before serving.
6. Serve the pan-seared pike with tapenade, boiled potatoes, and fresh dill.
Nutritional Information (per serving):
Calories: 450 kcal
Protein: 30 g
Carbohydrates: 35 g
Fat: 25 g
Fiber: 2 g

Reviews: 3.32 (75 reviews) ★★★★★ share