Perch Fillet

The perch fillet is a delicate dish that lends itself to different interpretations. It is often cooked grilled, baked, or in a pan. Below I propose a simple recipe for baking the perch fillet.

Ingredients

• 4 perch fillets (about 150-200 g each)
• Juice of 1 lemon
• 2 cloves of garlic
• Extra virgin olive oil
• Salt and pepper to taste
• Aromatic herbs to taste (for example, parsley or thyme)

Preparation

1. Preheat the oven to 180 °C.
2. Clean the perch fillets making sure there are no bones. Gently pat them dry with kitchen paper.
3. Rub the fillets lightly with the garlic cloves to flavor them, then finely chop the garlic and set it aside.
4. Place the fillets in a baking dish lined with parchment paper.
5. Sprinkle the fillets with the chopped garlic, then drizzle them with a stream of extra virgin olive oil and the lemon juice.
6. Season with salt, pepper, and the aromatic herbs choosing according to your personal tastes.
7. Bake the fillets for about 12-15 minutes or until the flesh is opaque and flakes easily with a fork.
8. Regularly check the cooking, as the time may vary based on the thickness of the fillets.

Trivia

Perch is a freshwater fish highly appreciated in haute cuisine. It is known for its white, tender, and lean flesh, and it is particularly versatile in the kitchen. It can be an excellent main ingredient in more elaborate dishes if paired with rich sauces and aromatic seasonings.