Perch Fillet

Perch fillets are delicious, soft flesh, fish without bones. That makes it easy for the very young or old. I make it always in the oven by covering it with vegetables or slices of tomato or pepper. They give a colorful touch and lovely flavor in a relatively neutral flavor fish.
work: 15′ time: 01h:00′ medium:
Perch Fillet


  • 1 perch fillet
  • 4-5 tbsp vinegar
  • 2 green or red peppers
  • 10 cherry tomatoes
  • 5 tbsp olive oil
  • 1 tsp turmeric powder
  • seasonings: salt, pepper, coriander & lemon
Rinse perch fillets with water and vinegar. It is a way to diminish the fishy smell. Add the oil and turmeric at the oven pan and mix them with a paintbrush. Brush top and side of the fillet.
Pour lemon juice and the rest of the spices. Place the peppers and the sliced lemon.
We can also put the cherry tomatoes around, making sure that we have such a combination, which will give a pleasant touch of color to our dish!
Bake in oven at 180℃ for 45′
Perch Fillet Serve hot with a raw salad or boiled vegetable salad.