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Oven-Baked Freshwater Perch

Yordanka KovachevaYordanka Kovacheva
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Nadia Galinova
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Nadia Galinova
Oven-Baked Freshwater Perch
Image: Yordanka Kovacheva
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13/03/2022
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Preparation
15 min.
Cooking
15 min.
Тotal
30 min.
Servings
3
"Its quick, easy to prepare and so delicious - what is it? - Oven-baked freshwater perch, what else could it be"

Ingredients

  • perch fillets - 1.1 lb (500 g)
  • olive oil - 2 tbsp.
  • salt - 2 pinches
  • black pepper - 2 pinches (freshly ground)
  • Sauce
  • tomatoes - 0.9 lb (400 g) grated or grinded
  • olive oil - 2 tbsp (30 ml)
  • sugar - 0.9 oz (25 g)
  • black pepper - 1 - 2 pinches
  • salt - 1 - 2 pinches
  • Vinaigrette
  • extra virgin olive oil - 6 tbsp (90 ml)
  • vinegar - 2 tbsp (30 ml) white balsamic or apple cider
  • parsley - 6 stalks
  • spring onions - 1 stalk (25 g)
  • sesame seeds - 1 and 1/2 tbsp.
  • black pepper - 1 pinch
  • salt - 1 pinch
measures

How to cook

Grease the baking pan, in which you will bake the fish, with a spoonful of olive oil. Put the cleaned perch fillets in it, sprinkle them with salt, black pepper and the other spoon of olive oil.

Turn on the oven and preheat it to 390°F (200 degrees).

For the vinaigrette, finely chop the parsley and spring onion stalk. Add vinegar, olive oil, black pepper and salt to them. Stir well, until everything is slightly emulsified and cloudy. Add sesame seeds, which have been roasted in a non greased pan and stir.

For the sauce, mix all of the products and put them on the stove to boil under the lid for 15 minutes.

At the same time put the fish in the oven, it should also be baked for exactly 15 minutes and will be ready with the sauce at the same time.

Put the tomato sauce and some of the vinaigrette in the serving platter. Place the oven-baked perch fillets on top and distribute more of the vinaigrette on top.

This baked fish is such a delicious, practical and easy dish and it will become your favorite dish to prepare for holidays and weekdays!

Enjoy your meal!

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