Let me start with a question: can you truly love freshwater fish? Despite the wide variety of luxurious boneless fillets and fresh options, I just can’t seem to bond with it. No mutual love. Except, perhaps, for pike. This recipe is incredibly simple and delicate. The preparation takes a maximum of 10 minutes, resulting in an almost diet-friendly dish with a light rosemary aroma and a subtle hint of garlic. Pair it with a salad, mashed potatoes, or polenta (pick your favorite).
- 400-500 g perch fillet
- olive oil
- butter
- 5 garlic cloves
- 5 sprigs of rosemary
- (optional; I prefer it without, but it’s up to you)
- salt
Wash the fillets if necessary and pat them dry with a paper towel. Heat a skillet and melt the butter in the olive oil. Add whole garlic cloves and rosemary sprigs. Once the butter is well-heated, lower the heat slightly and place the fish skin-side down.
Using a spatula, gently lift the fillet to allow the butter to seep underneath. Cook the fish for 5–6 minutes, until a confident golden crust forms. Flip the fillet and cook for another 3–4 minutes (adjust the time by ±2 minutes depending on the thickness, ensuring you don’t overcook).
When the fish is almost ready, turn off the heat and let it rest for a moment. Serve immediately.
How do you cook freshwater fish? I’d love to hear your advice and tips — I’m sure there’s something I’ve yet to learn about preparing it.
Wash the fillets if necessary and pat them dry with a paper towel. Heat a skillet and melt the butter in the olive oil. Add whole garlic cloves and rosemary sprigs. Once the butter is well-heated, lower the heat slightly and place the fish skin-side down.
Using a spatula, gently lift the fillet to allow the butter to seep underneath. Cook the fish for 5–6 minutes, until a confident golden crust forms. Flip the fillet and cook for another 3–4 minutes (adjust the time by ±2 minutes depending on the thickness, ensuring you don’t overcook).
When the fish is almost ready, turn off the heat and let it rest for a moment. Serve immediately.
How do you cook freshwater fish? I’d love to hear your advice and tips — I’m sure there’s something I’ve yet to learn about preparing it.
