Perch with tomatoes


  • 800 g of perch (filleted fish)
  • 1 tsp of lemon juice
  • 6 tomatoes
  • 1 bulb onion
  • 1/4 glass of white dry wine
  • 1 egg
  • 100 g of mayonnaise / sour cream
  • 3 tbsp of yoghurt (not sweet)
  • 4 tsp of mustard (not spicy)
  • black ground pepper – to taste
  • salt – to taste


Sprinkle perch with lemon juice and salt it. Cut 4 tomatoes slightly and salt them. Add fish. Peel and cut bulb onion finely. Fry it. Cut 2 tomatoes and combine them with bulb onion. Add wine and pour the fish with cooked sauce.

Bake the perch in the oven at 200°C for 15 minutes. Chop the egg. Mix it with mayonnaise, yoghurt and mustard. Dress the fish with this mass before serving.

Enjoy your meal!