Authentic home cooking from Italy, with US measurements. 
Perch Fillet with Potato Crust 🐟
A light and easy-to-prepare dish... Perch is a freshwater fish with a soft texture and very few bones—I have never found one. It lends itself to many preparations because it pairs well with different ingredients. This is the version I make most often, but I'll definitely present it to you in other versions as well 😉
Perch Fillet with Potato Crust 🐟
A light and easy-to-prepare dish... Perch is a freshwater fish with a soft texture and very few bones—I have never found one. It lends itself to many preparations because it pairs well with different ingredients. This is the version I make most often, but I'll definitely present it to you in other versions as well 😉
Open in Cookpad AppSteps
- 1
First, rinse the fillet under running water and pat dry with paper towels, then brush with oil on both sides.
- 2
In a food processor, finely chop the cilantro, peeled garlic without the core, and rosemary needles.
- 3
Wash the peeled potatoes and slice them thinly, about 1/8 inch thick, and set aside.
- 4
Grease a large rectangular baking dish big enough to hold the perch fillet, sprinkle with breadcrumbs, lay down a layer of potatoes, season with salt, sprinkle with one-third of the herb mixture, dust with breadcrumbs, and drizzle with a little oil.
- 5
Place the perch fillet on top of the potatoes, season with salt, sprinkle with half of the herb mixture, and drizzle with a little more oil.
- 6
Cover with a final layer of potatoes, season with salt, and top with the remaining herb mixture, breadcrumbs, and a drizzle of oil.
- 7
Finally, pour the wine and water mixture into the baking dish and use a spoon to drizzle some over the potatoes, being careful not to disturb the coating (during cooking, check that the bottom doesn't dry out before the fish is cooked; if needed, add more water).
- 8
Bake in a preheated oven at 350-400°F for about 40 minutes (cooking time depends on the size and thickness of the fillet).
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