Perch Fillet Slow-Cooked at Low Temperature

I can provide you with a recipe to cook a delicious low-temperature perch fillet, inspired by Italian culinary methods. Low-temperature cooking is a technique that allows fish to be cooked evenly and gently, enhancing its texture and flavor.

Ingredients

• Perch fillets (150-200 g per person)
• Extra virgin olive oil
• Lemon juice
• Salt and pepper to taste
• Fresh aromatic herbs (e.g., thyme, rosemary)
• Garlic (1 clove)

Preparation

1. Preheat the oven to a temperature of 120-130 °C (some ovens also have a specific mode for low-temperature cooking).
2. Season the perch fillets with salt, pepper, a drizzle of extra virgin olive oil, and a bit of lemon juice. If you like, you can also add some grated lemon zest to intensify the aroma.
3. Take a baking tray and line it with parchment paper. Lay the fillets on the tray and add aromatic herbs such as thyme or rosemary and a whole clove of garlic, crushed, to further flavor the dish.
4. Cover the tray with aluminum foil or use a suitable lid to keep the moisture inside and allow an even cooking.
5. Bake and cook for about 15-20 minutes, depending on the thickness of the fillets. Check the cooking gently to avoid breaking the fish’s flesh, which should look opaque but still moist.
6. Once cooked, let the fish rest for a minute before serving.

Of course, being a very delicate cooking, the times may vary based on the oven and the thickness of the fillets, so I advise you to monitor the cooking to achieve the desired result.

Curiosity

Perch, also known as “royal fish,” is highly appreciated in cooking for its lean, delicate, and tasty meat. By cooking it at low temperature, all its organoleptic qualities are preserved, making it a refined and elegant dish.

If you would like to pair a wine with this dish, you might consider a delicate and fragrant white, such as a Pinot Grigio or Verdicchio, which match well with the finesse of perch.