Perch fillets with beans and sweetcorn

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 213 Kcal, 18g Protein, 18g Carbohydrates, 6g Fat


  • Vegetables and fish
  • 3 sprigs savory
  • clarified butter for frying
  • 300 g skinned perch fillets
  • salted water, boiling
  • 0.5 tsp salt
  • 200 g green beans, halved diagonally
  • 500 g cooked corn cobs
  • Sauce
  • 1 dl vegetable bouillon
  • 1 dl white wine
  • 2 spring onions incl. green parts, cut into thin rings
  • salt and pepper to taste
  • 2 tsp savory, finely chopped

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  • Vegetables and fish

    Preheat the oven to 60°C and warm a plate. Cook the beans and savory (uncovered) in salted water for approx. 15 mins. until just soft, drain, rinse with cold water. Heat the clarified butter in a non-stick frying pan. Salt the fish, fry in batches for approx. 1 min. on each side, remove from the pan, keep warm. Fry the corn cobs in the same pan for approx. 5 mins. all over, remove. Remove the corn kernels from the cobs.
  • Sauce

    Heat a dash of clarified butter in the same pan. Sauté the spring onions and savory, pour in the wine and reduce to half the amount. Pour in the stock, simmer for approx. 3 mins. Heat the beans and sweetcorn in the sauce, season, plate up with the fish.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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