Pike Perch Under the Pistachio Crust on Summer Vegetables Tarte

Preheat the oven to 220 °C.

Summer vegetable tart

Butter the defrosted strudel pastry sheets and place them in a buttered baking dish. Cut the tomatoes and the red onion into slices. Chop the bell bell pepper into strips. Mix the vegetables with the chopped lemon balm, olive oil and salt in a baking bowl and divide decoratively evenly among four molds. Bake the summer vegetable tart in the lower part of the oven for ten minutes. Then sprinkle with finely grated Parmesan cheese.

Pike perch under pistachio crust Season the pike perch fillets with salt and place them skin side down on parchment paper. Coarsely chop the pistachios and finely dice the toast. Grate the zest from the lemon. Mix the pistachios, butter, bread cubes, lemon zest and mint well and season with salt. Spread evenly on the fish fillets and press lightly until smooth. Bake in the oven at 220 °C for about ten minutes.

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