Pike Fillets with Fried Potatoes

Dice the onion and bacon, finely chop the parsley. Drizzle the fillets with the lemon on both sides, then season with salt and season with pepper. Now briefly turn the pike fillets in flour to the other side. Cut the pre-cooked and cooled potatoes into slices.

Melt the butter in a saucepan. In two frying pans form you on medium heat a little bit of the butter. Roast the potatoes in one pan and the streaky bacon in the other. Then add the fillet pieces. Fry well on both sides.

Season the potatoes with salt and pepper and keep drizzling with the melted butter to make them crispy.

After 15 minutes, add the diced onions to the bacon and the pike fillets and fry them until golden brown.

Arrange and sprinkle with the parsley.

Our tip: Use bacon with a subtle smoky note!

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