Baked Perch with Potatoes

Here is a simple and delicious recipe for preparing baked perch with potatoes, enriched with an Italian touch.

Ingredients

• 4 perch fillets (about 150-200 g each)
• 4 medium potatoes
• 2 garlic cloves
• A few sprigs of fresh rosemary
• Extra virgin olive oil
• Salt and pepper to taste
• Lemon juice
• Chopped parsley (optional)

Preparation

1. Preheat the oven to 180 °C.
2. Wash the potatoes well and cut them into wedges. Peeling is not necessary if you prefer a more rustic preparation.
3. In a baking dish, arrange the potato wedges and season them with extra virgin olive oil, salt, pepper and the rosemary sprigs.
4. Bake the potatoes for about 20-30 minutes, or until they start to become tender.
5. Meanwhile, prepare the fish fillets: rinse them, pat dry and season with salt, pepper and a little lemon juice.
6. Remove the potatoes from the oven and make space in the dish to place the fish fillets.
7. Slice the garlic cloves and distribute them over the dish along with the fish.
8. Return to the oven and bake for another 10-15 minutes, until the fish is opaque and the potatoes are golden.
9. Before serving, sprinkle the chopped parsley over the fish for a touch of freshness and color.

Trivia

Perch is a freshwater fish prized for its tender, delicate flesh. It is very versatile in the kitchen and lends itself to various cooking methods. This dish, with the addition of rosemary and garlic, takes on a Mediterranean flavor that enhances the sweetness of the fish. For an even more Italian touch, you could add a dusting of breadcrumbs and Parmesan on the surface of the fillets before baking, creating a crispy, flavorful crust.