Baked perch filets

Baked perch filets

Total: 1 hr 2 Min. | Active: 20 Min.
gluten-free
Nutritional value / people: 275 kcal
, Fat: 12 g
, Carbohydrate: 7 g
, Protein: 30 g

Ingredients

4 people

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Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Fennel

3 fennel
2 tbsp butter (approx. 350 g each), cut into wedges
½ tsp salt
a little lemon pepper

Perch

600 g skinned perch fillets
1 tbsp butter, melted
¾ tsp salt
a little lemon pepper
½ bunch dill, roughly chopped
½ bunch flat-leaf parsley, roughly chopped
1 organic lemon, cut into slices
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How it's done

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Fennel

Mix the fennel with the butter, salt and pepper, spread onto a baking tray lined with baking paper.

Bake

for approx. 30 mins. in the centre of an oven preheated to 220°C. Turn the fennel occasionally so that it browns evenly. Turn oven down to 180°C.

Perch

Place the fish fillets on the fennel, coat with butter, season. Distribute herbs and lemon on the fish.

Bake

in the centre of a preheated oven for approx. 12 mins.

Good to know
Serve with: Boiled potatoes

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