Authentic home cooking from Greece, with US measurements. 
Lemony Baked Perch with Potatoes (Antonis)
A wonderful Mediterranean dish that's very easy and delicious. Kids especially love it because of its mild flavor and the fact that the fish is boneless.
Lemony Baked Perch with Potatoes (Antonis)
A wonderful Mediterranean dish that's very easy and delicious. Kids especially love it because of its mild flavor and the fact that the fish is boneless.
Open in Cookpad AppSteps
- 1
Rinse the perch fillets well (if frozen, thaw them overnight in the refrigerator first). Pat dry with paper towels and season with salt and pepper.
- 2
Preheat the oven to 350°F (180°C), using the lower rack with heat from top and bottom.
- 3
Add the mustard, olive oil, oregano, salt, pepper, wine, lemon juice, dill, and parsley to a blender or food processor. Blend well until the mixture is creamy.
- 4
In a large baking pan, arrange the potato slices and pour half of the blended mixture over them. Add the water, scatter three or four small sprigs of rosemary, and season with salt and pepper. Drizzle a little olive oil over the potatoes. Place the pan in the oven and bake for 30 minutes.
- 5
Remove the pan from the oven. Place the two fillets on top of the potatoes and pour the remaining half of the mixture over the fillets, spreading it evenly on both sides. Return the pan to the oven and bake for about 30 more minutes, depending on the thickness of the fillets. At the end, bake with the oven fan on for 5 minutes to brown the top.
- 6
You want a rich sauce, golden potatoes, and juicy fillets. Serve with white wine.
- 7
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