Perch fillet is a specialty of Geneva cuisine, which is why the recipe presented uses an authentic Perch fillet from Lake Geneva. If you have a desire to taste the original version of the dish, you can do it in Geneva at the Le Grill restaurant. Otherwise, we suggest testing the recipe in your own kitchen using regular sea bass.
Ingredients
- Fresh perch fillet - 1 pc.,
- shallots and parsley (to taste),
- butter - 20 g,
- olive oil,
- lemon,
- salt pepper.
Preparation
Heat a skillet and brush with olive oil. Rub the perch fillets with salt and pepper.
Place the fillets, skin side down, in a skillet and brown.
Add the butter and shallots and cook together until the onions are golden brown.
Place the fish on a plate, sprinkle with parsley and drizzle with lemon juice. Serve the perch fillets with salted fries (or vegetables), half a lemon, and tartar sauce.
Photo: Getty Images
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