Introducing the Pan-Fried Lemon Perch Fillets: a dish that’s the definition of “delicious and ready in minutes.”
Forget complicated preparations: with a simple cooking method and just a few ingredients, you’ll get tender fish, juicy and wrapped in a fresh and irresistible lemon cream.
It’s the perfect solution for a quick lunch break, a weeknight dinner, or when you have guests and want to impress with minimal effort.
Are you tired of the usual dinners? Do you want to bring something elegant and light to the table without spending hours at the stove? Then this recipe is just for you.
Get ready to fall in love with your new favorite dish: easy, quick, and incredibly flavorful.
Until next time, Ana Amalia!
- Difficulty: Very Easy
- Cost: Very Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Pan-Fried Lemon Perch Fillets
- 2 fillets Perch
- 3 tablespoons extra virgin olive oil
- 1 clove garlic
- 1 lemon (both juice and zest)
- as needed flour (for coating the fillets)
- 2 pinches salt
- as needed black pepper (optional)
- as needed chopped parsley
How to Prepare Pan-Fried Lemon Perch Fillets
Prepare the fillets: If you want a light crust, pat the fillets dry with paper towels and then quickly coat them in flour, shaking off the excess.
Heat the extra virgin olive oil in a non-stick pan and brown the garlic clove to flavor the oil, then remove it.
Cook the fish: Place the fillets in the pan and let them cook for about 3-5 minutes per side (the time depends on the thickness of the fillets), until they are lightly golden.
Salt the fillets before flipping them so they are seasoned on both sides.
Deglaze: Pour lemon juice over the fillets, letting them absorb the juice for a couple of minutes.
Serve the Pan-Fried Lemon Perch Fillets: Plate the fillets and finish the preparation with grated lemon zest and chopped parsley.
If there is any cooking liquid left, pour it over the fillets.
Storage, Tips, and Variations
The perch fillets can be stored in the refrigerator for 2 days, well-sealed in an airtight container.
If you prefer, you can freeze them and then defrost them in the refrigerator before reheating in the pan or oven.
You can accompany the fillets with mint zucchini 🥒 or green potatoes 🥔.
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