Perch and potato bites, a tasty, easy, and quick main course that requires only a few minutes of baking.
It is also a very delicate dish perfect for the Christmas Eve or New Year’s Eve table, but also ideal for many other occasions.
The perch is a freshwater fish, belonging to the Percidae family, known in Italy as ‘Persico Reale’.
It is a fish with a sedentary habit, preferring very weak currents, thus found mainly in lake environments rather than riverine ones.
The flesh is light and tasty, but being quite bony, my advice is to buy this fish in cuts known as fillets to limit the ‘risk’ of finding too many bones inside.
Below I leave you some ideas for preparing other types of fish and another delicious recipe to make with perch.
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 14 oz Perch fish
- 14 oz potatoes
- 3 tablespoons extra virgin olive oil
- to taste black pepper
- to taste fine salt
- 3/4 cup all-purpose flour
- Half glass dry white wine (approximately 1/3 cup)
Tools
- 1 Knife
- 1 Cutting board
- 1 Baking dish
- 1 Bowl
Steps
To make the Perch and Potato Bites, pat the perch fillet with paper towels so that it is not too slippery and wet when cutting.
Cut it into not too large cubes.
Coat the cubes in flour mixed with a little salt and pepper, shaking off the excess, and set them aside.
Wash the potatoes very well and also cut them into small cubes to allow even cooking with the fish.
I used them with the skin on because I prefer it, but if you want, you can peel them before cutting.
Rinse the potatoes very well again in both cases.
In a large baking dish, pour the oil on the bottom.
Add the perch bites, potatoes, a pinch of salt and pepper again, and mix.
Pour the white wine; if you prefer, you can add another tablespoon of extra virgin olive oil and mix the ingredients well, stirring gently with a spoon.
Bake in a preheated fan-assisted oven at 375°F for 25 minutes.
Turn gently halfway through cooking.
Let cool well before serving.
