Perch fillets with crispy herbs

Total time: 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 443 Kcal, 32g Protein, 31g Carbohydrates, 20g Fat


  • Boiled potatoes
  • 800 g waxy potatoes, halved
  • salted water, boiling
  • Fish and herbs
  • 600 g skinned perch fillets
  • a little pepper
  • 0.75 tsp salt
  • 2 tbsp white flour
  • 2 tbsp clarified butter
  • 1 bunch chervil, finely chopped
  • 1 bunch flat-leaf parsley, finely chopped
  • 1 bunch basil, finely chopped
  • 0.5 bunch lovage lovage
  • 1 bunch dill, finely chopped
  • 4 tbsp butter
  • a little sea salt
  • 1 organic lemon, quartered

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  • Boiled potatoes

    Cook the potatoes (uncovered) in salted water over a medium heat for approx. 15 mins. until soft.
  • Fish and herbs

    Preheat the oven to 60°C, warm the platter and plates. Season the perch fillets and dust with flour. Heat the clarified butter in a non-stick frying pan, fry the perch fillets in batches for approx. 1 min. on each side, keep warm in the oven. Place the herbs in the same pan, add the butter and fry for approx. 1 min. until crispy. Scatter the herbs over the perch fillets, season with salt. Serve with the boiled potatoes and lemon wedges.
  • Tip:

    Toss the potatoes in the frying pan with the remaining butter and herbs prior to serving.

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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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