How to cook
The fish head is removed and the entrails and bones are cleaned. Rinse, dry and cut it into fillets. As a weight, you should have about 350 g left.
Put the cleaned fillets in a bowl, season them with salt and rub them with a little black pepper. They are covered with white wine and a sprig of fresh basil is placed on them. Leave them in the refrigerator for 2 hours.
When it's time to bake the fish, preheat the oven to 390°F (200 degrees) and arrange the fillets in a baking pan greased with olive oil. Pour over the white wine marinade (not all of it, but about 1/2 cup (100 ml)). The basil sprig is again placed on the perch and it is drizzled with olive oil on top.
Bake the fish for 25 minutes or it is fully baked. In order for the fish to remain tender and juicy, it should not be baked too long and it shouldn't darken too much.
Enjoy your meal!