This is a quick and delicious fish dish that easy enough for mid week dinners and fancy enough for weekend entertaining. If you have never been into fish, or don't think your are into fish, maybe now is time to take a look!
Today's topic: What really goes down in the kitchen!. I know I have talked about this before, but there is only so much writing I can do before I start repeating myself and sounding like a broken record. As I always say, skip to the end if you just want to see the recipe. As well, I usually put some notes for the recipe ahead of the last photo, so you might want to look out for that if you are considering making the fish.
So, the kitchen, cooking, blogging and how it actually overlaps in the real world.
A little while ago someone said to me, "Gee your family are so lucky to have all those delicious meals all the time". Ah, are we are talking about the the same family? First and foremost, my kids can be picky. And by can be, I mean they are picky. For instance, this fish. Do you think they ate it? Not a chance. I made them burgers and fries. And no, I don't always make two dinners. Sometimes, I feel generous. So although you see lots of pretty stuff on here, it isn't always regular day life. There are days when a bowl of cereal, a slice of toast or a glass of wine is what's for dinner. Yes, even a glass of wine. So please take comfort in knowing that us food bloggers don't quite have it all figured out on the food front. And lets not talk about what chefs eat. A recent revelation and a whole other story..ha!
You may remember me talking about eating so much cold food that I can hardly remember what a hot meal tastes like? Again, the reality of food blogging. Sometimes that chicken dinner just might have to be cooked mid morning to ensure the right light to take photos and blah blah blah. Terribly boring I know, but a sad reality of what really happens to the food you see before you eyes. And you know what? I don't even own a microwave. Don't ask! Long story short, it broke about 10 years and I never ever bothered getting a new one. Now it just seems like the new normal. The cold food new normal. I've adjusted.
However, I only make several posts a week these days so I am eating more hot food. Most of what I cook these days is repeated recipes with the addition of several new things a week.
I am spending a lot of time on Instagram these days if you haven't already found me over there. I generally post daily and it's quite often step-by-step recipes that are already on the blog, to be posted on the blog or stuff that will never in a million years hit the blog. Because I post those in real time, as in when it's happening, you get to see lots of mishaps along the way. It's fun! I'm @julias_cuisine, so if you search that you will find me. You can follow along to the daily kitchen stories where it's sometimes successful and, well, sometimes not! I post it all. No shame here.
Let's talk fish.
If you have never had perch, it really is a great fish. Not overy fishy for all you non fish converts. Addmittely, we didn't grow up eating perch because I don't think it was really available in our area. Or mabye we just ate cod because it was plentiful. Not sure. However, I discovered this fish about 15 years ago and thought it a good idea to give it a try. Note, I always buy the fresh fillets not the entire fish. So, it makes for easy cooking.
It is a white fish and somewhat flaky. Not to the extent of cod but I would say more like hake or something like that. And as I just said, it isn't overly fishy. It will kind of take on whatever flavours you care to add to it. I like pan frying it with just lemon and garlic. So easy, and very good also.
This particular recipe I have played around with before on cod and had hit and miss success. This time around it was a sure winner and I absolutely loved it. It is literally a 30 minute dinner from start to on the table. Well, maybe 35 minutes, depending on what kind you turtle you might be..ha!
It's a pretty straightforward and basic recipe. I would say this, use fresh bread crumbs, not the store bought kind. However, if you are planning to use store bought, I would recommend panko type bread crumb. But making your own in a food processor is so easy and takes only about 20 seconds. As well the recipe calls for Dijon mustard, I do recommend using this because of it's strong flavour. However, if you don't like it just use the type you prefer. And that really is it honest to goodness.
Goes great with any kind of a vegetable side dish or even a salad for warmer weather.
Happy cooking friends and have a great Monday!
Mustard Crusted Baked Perch
Serves 4 / Prep time: 10 minutes / Cook time: 25 minutes
1 Perch fillet, approximately 1 lb/500 grams
1 Cup/110 grams bread crumbs, (from dry bread)
2 Tablespoons Dijon mustard
Small bunch fresh chopped parsley, divided
1 Tablespoon dried tarragon, divided
Juice of 1/2 lemon
Zest of 1/2 lemon, divided
1 Garlic clove, crushed
3 Tablespoons butter, melted
Minced spring onions for garnish, optional
Preheat oven to 350 degrees F. Place the fish on a piece of parchment paper, pat dry and place in a baking dish. Set aside.
In a small bowl, combine the mustard, 1/2 of the parsley, 1/2 of the tarragon, the lemon juice, 1/2 of the zest, garlic, salt and pepper. Stir to combine and set aside.
In another bowl, combine the bread crumbs, remaining parsley, remaining tarragon, and remaining lemon zest. Stir to combine,
Spoon the mustard mixture over the fish to coat it completely. Evenly spoon the bread crumbs over the fish and firmly press down. Cover the entire fish. Drizzle over melted butter. Bake for 25 minutes. Remove from oven, garnish with spring onion and serve straight away.
Click the downloadable link below to print recipe!
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