Pike-Pike in a Cheese Crust

Ingredients

Pike-Pike 500 g

Tomato 3

Eggplant 1

Cheese 100 g

Vegetable oil 50 g

Flour 2 tbsp

Salt

Ground white pepper

Paprika

Cut the pike-perch fillet into 3-4 cm long pieces. Rinse, sprinkle with lemon juice, season with spices, roll in flour, and fry in vegetable oil on both sides until golden brown.

Slice the eggplant into 1-1.5 cm thick slices and fry in vegetable oil for 3 minutes on each side. Place the eggplant slices on a greased baking sheet, top with a tomato ring, a piece of fried pike-perch, and sprinkle with grated cheese. Bake in the oven at 180°C for 10-15 minutes.

When serving, garnish with olives, lemon wedges, and herbs.

Enjoy!