Fried Pike Perch Mediterranean Style

Clean the pike perch fillet from bones, leaving the skin on.

Heat vegetable oil in a pan.

Place the fillet skin side down, season with salt and pepper, and add thyme.

Fry the fillet in a pan under a press until cooked.

Finely chop shallots, garlic, capers, olives.

In another pan, sauté shallots, garlic, capers, and olives in vegetable oil for 5 minutes.

Pour in white wine, reduce the heat, and simmer until the wine evaporates.

Add butter, cherry tomatoes, and chopped parsley.

Place the pike perch skin side up in the resulting sauce and simmer for 2 minutes until an oily emulsion forms.

Place on a plate, garnish (for example, with mussels, capers) and serve.