Red perch fillet with tender vegetables
2 servings
60 minutes
Red perch fillet with tender vegetables is an exquisite dish of European cuisine that combines the freshness of sea fish with rich flavor nuances of vegetables. The origins of this recipe trace back to Mediterranean traditions, where the simplicity of ingredients reveals the true taste of the products. The delicate perch fillet is marinated in lemon juice and then baked in foil, preserving its juiciness and tenderness. Garlic and butter-flavored potatoes add cozy warmth to the dish, while vegetables cooked al dente refresh the composition. Chopped cilantro adds a special spiciness that highlights the fish's natural sweetness. This dish is perfect for a light dinner or festive table, especially when complemented with a delicate sauce made from sour cream and soy sauce.
1
Place the fillet of perch in a bowl and drizzle with the juice of half a lemon. Leave for 10 minutes. Peel the remaining lemon and slice it into rounds.
- Perch fillet: 2 pieces
- Lemon: 1 piece
2
Take a sheet of foil the size of the fish. Lay out the lemons, then place one fillet on top. Season with salt and pepper to taste. Make cuts on the fish and drizzle with olive oil. Fold the foil into an envelope.
- Lemon: 1 piece
- Perch fillet: 2 pieces
- Olive oil: 2 tablespoons
3
Prepare the second fillet in the same way.
- Perch fillet: 2 pieces
4
Peel and boil the potatoes. Add butter to the cooked potatoes and sprinkle with dried garlic. Cover with a lid and let it sit.
- Potato: 8 pieces
- Butter: 1 teaspoon
5
Place the fish envelopes in the oven at 180 degrees for 15 minutes.
6
Melt butter in a saucepan. Add vegetables to the saucepan, season with salt, and cook until al dente.
- Butter: 1 teaspoon
- Broccoli: 0.5 head
- Carrot: 1 piece
- Snap peas: 300 g
- Courgette: 1 piece
7
Place the fish on a plate, leave the lemons in foil. Add the potatoes and vegetables, sprinkle with chopped cilantro.
- Cilantro: 0.5 bunch
8
This dish goes well with a sauce made of sour cream and soy sauce (soy sauce to taste).
