Perch fillets with crispy herbs

Perch fillets with crispy herbs

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 443 kcal
, Fat: 20 g
, Carbohydrate: 31 g
, Protein: 32 g


4 people


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

Boiled potatoes

800 g waxy potatoes, halved
salted water, boiling

Fish and herbs

600 g skinned perch fillets
¾ tsp salt
a little pepper
2 tbsp white flour
2 tbsp clarified butter
1 bunch chervil, finely chopped
1 bunch basil, finely chopped
1 bunch flat-leaf parsley, finely chopped
1 bunch dill, finely chopped
½ bunch lovage lovage
4 tbsp butter
a little sea salt
1 organic lemon, quartered
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How it's done

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Boiled potatoes

Cook the potatoes (uncovered) in salted water over a medium heat for approx. 15 mins. until soft.

Fish and herbs

Preheat the oven to 60°C, warm the platter and plates. Season the perch fillets and dust with flour. Heat the clarified butter in a non-stick frying pan, fry the perch fillets in batches for approx. 1 min. on each side, keep warm in the oven. Place the herbs in the same pan, add the butter and fry for approx. 1 min. until crispy. Scatter the herbs over the perch fillets, season with salt. Serve with the boiled potatoes and lemon wedges.

Good to know
Tip: Toss the potatoes in the frying pan with the remaining butter and herbs prior to serving.

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