The argument has always been, ‘does the fish have bones’? Well, don’t they all have? But what else could you say to the boys? How much haddock and salmon can they take?
Ok, this is a dish that is easily boned, by the fishmonger of course, and so easy to make. Boys are happy!
Lemony Perch Fillets
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Take 60 ml of the oil,
half the wine,
the lemon juice,
and the Dijon mustard,
ans whisk well!
Place an oven-proof dish on high heat. When hot add the remaining olive oil, the scallions, peppers, courgettes along with the potatoes and the fennel seeds.
Sauté for about 5 minutes
Season with 1 teaspoon of salt and the pepper.
Pour the remaining wine and deglaze for a minute.
Remove from the heat and add the perch fillets on the vegetables while seasoning with the remaining salt.
Pour all over them the lemon mixture,
and sprinkle with half of the coriander.
Cook for 22 minutes in a preheated oven at 200 degrees C.
Serve and sprinkle the remaining coriander leaves along with drops of the coriander infused oil next to the boiled potatoes and the vegetables.
Here you can find more of my fish recipes.
Lemony Perch Fillets
Servings: 4 People
Ingredients
- 1 Perch , about 1 kg, scaled and gutted by your friendly fishmonger and then filleted and cut in 4 single fillets of about 250 gr each
- 100 ml olive oil
- 150 ml White wine
- 100 ml Lemon juice
- 2 tablespoons Dijon Mustard
- 1 tablespoon Fennel Seeds
- 1 Red Chilli Pepper , not deseeded and thinly sliced
- 1 red Bell Pepper , deseeded and cut in strips
- 1 Green Bell Pepper . deseeded and cutstrips
- 2 Courgettes , sliced thickly
- 2 Scallions , roughly chopped
- 4 Potatoes , boiled without overcooking and cut thickly
- 2 tablespoons fresh Coriander , leaved picked and finely chopped
- 25 ml herbed infused Oil , with Coriander
- 2 teaspoons Sea Salt
- ½ teaspoon freshly ground Black Pepper
Instructions
- Start by whisking and setting aside 60 ml of the oil, half the wine, the lemon juice and mustard.
- Preheat the oven to the 200 degrees C, air circulation and elements (not grill), rack in the middle.
- Take a large rectangular non-stick oven-proof dish and place on the stove on high heat. When hot add the remaining olive oil and a minute later the scallions, peppers, courgettes along with the potatoes and the fennel seeds. Season with 1 teaspoon of salt and the pepper. Reduce the heat to medium and sauté for about 5 minutes. Pour the remaining wine and deglaze for a minute.
- Remove from the heat and add the perch fillets on them. Season with the remaining 1 teaspoon of salt, pour all over them the lemon mixture and sprinkle with half of the coriander.
- Cook for about 22 minutes while being careful not to dry the fillets. Serve and sprinkle the remaining coriander leaves along with drops of the coriander infused oil next to boiled potatoes.
