Perch fillets with crispy herbs

Perch fillets with crispy herbs

Total: 30 min. | Active: 30 min.

Ingredients

for 4 person

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
organic lemon, quartered

How it's done

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.

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