Pike Perch Au Gratin with Tomatoes and Corn

For the gratinated pike perch with tomatoes and corn, wash the fish fillets, pat dry and sprinkle with lemon juice. Wash and quarter the tomatoes, cut the mozzarella into thin slices.

Brush a baking dish with olive oil, salt and pepper the fish fillets and place them inside. Spread the tomatoes and corn on the fish fillets and sprinkle the basil on top. Cover with mozzarella slices and bake in the oven at 180 °C for 20-25 minutes.

Arrange the gratinated pike perch with tomatoes and corn on plates and serve.

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