Perch fillets with beans and sweetcorn

Perch fillets with beans and sweetcorn

Total: 30 Min. | Active: 30 Min.
Nutritional value / person: 213 kcal
, Fat: 6 g
, Carbohydrate: 18 g
, Protein: 18 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

Vegetables and fish

200 g green beans, halved diagonally
3 sprigs savory
salted water, boiling
clarified butter for frying
300 g skinned perch fillets
½ tsp salt
500 g cooked corn cobs


2 spring onions incl. green parts, cut into thin rings
2 tsp savory, finely chopped
1 dl white wine
1 dl vegetable bouillon
salt and pepper to taste
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How it's done

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Vegetables and fish

Preheat the oven to 60 °C and warm a plate. Cook the beans and savory (uncovered) in salted water for approx. 15 mins. until just soft, drain, rinse with cold water. Heat the clarified butter in a non-stick frying pan. Salt the fish, fry in batches for approx. 1 min. on each side, remove from the pan, keep warm. Fry the corn cobs in the same pan for approx. 5 mins. all over, remove. Remove the corn kernels from the cobs.


Heat a dash of clarified butter in the same pan. Sauté the spring onions and savory, pour in the wine and reduce to half the amount. Pour in the stock, simmer for approx. 3 mins. Heat the beans and sweetcorn in the sauce, season, plate up with the fish.

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