🐟 Perch fillets (filets de perche)
Filets de perche are small fillets of freshwater perch, pan-fried in butter until golden at the edges and served with a squeeze of lemon. The fish is mild, sweet and delicate, with fine, tender flakes. Around Lake Geneva the fillets are usually piled on a warm plate with lemon wedges and boiled potatoes or a green salad on the side.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g perch fillets, skin on
- 30 g butter
- 1 lemon
- 1 tbsp chopped parsley
- Salt and white pepper
Method
- Pat the fillets dry and season lightly with salt and pepper.
- Melt the butter in a wide frying pan over medium-high heat until it foams.
- Lay the fillets skin side down and fry for 1–2 minutes, then turn and cook for 30 seconds more.
- Squeeze over half the lemon, scatter parsley and serve at once with the remaining lemon in wedges.
How to make it lighter
- Use half the butter and a non-stick pan: 1 tbsp butter ≈ 100 kcal.
- Serve with boiled potatoes or salad rather than fries.
- Spoon less of the pan butter over the plate — lemon gives plenty of flavour.
History
Perch fillets are a classic of the lakeside restaurants around Lake Geneva and other Swiss and French Alpine lakes. Today much of the perch served is imported, and local lake perch is prized and more expensive.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →