Pike Perch with Dried Tomato & Feta Cheese, Served with Vegetable Bulgur

For the pike perch, fillet the fish, cut into pieces, salt, coat in cornflour and sear briefly.

For the dried tomatoes and feta cheese, cut the tomatoes into thirds and dry them in the oven. Sprinkle the dried tomatoes and over them the crumbled feta cheese, bake the fish in the oven.

For the vegetable bulgur, cook bulgur with the vegetables in salted water until soft, strain. When bulgur is soft, add parsley, green onion, chili, olive oil, salt, pepper and lemon juice. Serve vegetable bulgur with the baked fish.

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