Perch fillets topped with crispy dill

Perch fillets topped with crispy dill

Total: 40 Min. | Active: 40 Min.
lactose-free, gluten-free
Nutritional value / person: 571 kcal
, Fat: 17 g
, Carbohydrate: 61 g
, Protein: 42 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

Garlic & dill rice

300 g basmati rice
1 tbsp olive oil
2 garlic cloves, finely chopped
2 spring onions incl. green parts, finely chopped
½ bunch dill, finely chopped
5 dl water
1 tsp salt


600 g skinned perch fillets
olive oil, for frying
¾ tsp salt
a little pepper
60 g hazelnuts, coarsely chopped
2 garlic cloves, sliced
1 bunch dill, roughly torn
1 organic lemon, use grated zest only
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How it's done

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Garlic & dill rice

Rinse the rice in a sieve under cold running water until the water runs clear, then drain well. Heat the oil in a pan. Sauté the garlic, spring onion and dill for approx. 5 mins., add the rice, cook briefly. Pour in the water, bring to the boil. Salt the rice, cover and simmer over a very low heat for approx. 10 mins., turn off the heat and leave the rice to fluff up in the covered pan for approx. 10 mins. (do not remove the lid). Separate the rice with a fork.


Preheat the oven to 60°C, warm the platter and plates. Heat a dash of oil in a non-stick frying pan. Season the perch fillets, fry in batches for approx. 1 min. on each side, keep warm. Add a dash of oil to the same pan. Fry the nuts and garlic for approx. 2 mins. Add the dill and cook for approx. 1 min., mix in the lemon zest. Serve the perch fillets with the rice, top with the crispy dill. Once zested, cut the lemon into slices and serve with the dish.

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