Marinate pike-perch fillets with salt, juice of one lemon and pepper, turn in flour to the other side and brown in butter. Transfer to a platter and keep warm in the oven.
In a skillet, heat the olive oil to the smoking point, saute the onions, garlic and peppers in it. Add the mushrooms, zucchini and olives, sauté briefly and finally add the chopped tomatoes. Season with salt, pepper and herbs.
Offer nice vegetable beds on plates and place the pike perch on top. Finally, pour foaming butter seasoned with herbs and juice of a lemon.
(*) If you want to serve properly and at the same time enjoy the enchanting view of the Obwaldner mountains and the Sarnersee, it is best to leave the highway in Sarnen and drive to Wilen. Because in the traditional hotel/restaurant Wilerbad, chef Andre Fischer spoils the guests with culinary delights. The “Wilerbad” is known for its excellent fish cuisine. Andre Fischer has an excellent understanding of how to prepare freshwater fish from local waters into extremely delicate dishes. “My goal is to offer guests natural, wholesome, market-fresh and seasonal cuisine,” explains Chef Fischer. For the weekend, he recommends us “Roasted pike-perch filets provençale.”
Our tip: It’s best to use fresh herbs for a particularly good aroma!
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