Fried Fillets of Pike Perch with Zucchini and Tomatoes

Score tomatoes crosswise at the top and place in boiling water for about 20 seconds. Rinse cold, peel off skin, quarter, core and cut into cubes (concassé) or strips (coarsely chop canned tomatoes and drain). Blanch (scald) zucchini for 2-3 minutes and quench. Cut into quarters lengthwise with the peel, remove seeds and cut into flakes. Season pike-perch fillets with salt and lemon juice and, if desired, toss briefly in semolina flour. Fry in not too hot oil on the skin side for approx. 5-6 minutes, turn and leave in the pan for a short time. Remove the pike-perch from the pan and arrange on hot plates. Add a little more oil to the hot pan, fry the zucchini briefly, add the tomatoes, season with salt, garlic and thyme, toss briefly and pour over the zander.

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