I love the subtle flavour of perch. I first came across it about 10 years ago and bought it not knowing what it was. That happens a lot in Spanish fish markets. After cooking and tasting it, I was surprised that I hadn't had it before. I don't cook it often enough as it is a great fish.
This morning when perusing the fish counter and the sea of so many interesting looking ummmm, fish, to choose from, there were these lonely perch fillets. Sold!
Step one accomplished for dinner. But what to do with them. I remember making a lemon bread crust a few times for cod and I am sure it would work with perch as well. This is such a tasty combination. Honestly, it does not need the sauce. But the sauce is wonderful as a side accompaniment. People, like my husband. like sauce with pretty much everything. So a subtle side of parsley sauce it is.
Crusted Perch with Parsley Sauce
For the Fish:
One Fillet of Perch, approximately 1lb, cut into 4 pieces
1/2 Cup/50 grams of bread crumbs
Zest of one lemon
Juice of one lemon
1/4 Cup/25 grams of fresh grated parmesan
Small bunch of fresh chopped parsley
Salt and pepper to taste
2 Tablespoons of butter
2 Garlic cloves, crushed
For the Parsley Sauce:
2 Tablespoons of butter
1/4 Cup/30 grams of flour
1 Teaspoon of mustard
1 Cup/240 ml of milk
A handful of parsley, roughly chopped
Salt and fresh ground pepper
First make the sauce. In a small saucepan set over medium heat, melt the butter. Whisk in the flour until a paste forms and cook for a further minute or so. Stir in the mustard and milk. Continue whisking until a smooth sauce appears. this will only take a minutes. Add parsley, salt and pepper. Stir and cover until your fish is cooked.
Prepare the fish first by preheating the oven to 350 degrees F. In a medium sized baking dish, lay the fish out and set aside. Melt the the butter in a small skillet and add the garlic. Cook until sizzling and remove from heat and set aside. Combine the bread crumbs, lemon zest, parmesan, parsley, salt and pepper and mix well. Spoon the garlic butter over the fish and squeeze over the lemon juice. Top with the bread crumb mixture. Bake for about 25-30 minutes or until fish flakes apart.
Serve the fish with the sauce on the side!
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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