Baked Perch #2 recipe
information
This recipe is traditionally made with mushat, a fish native to the Sea of Galilee. Perch is a good substitute.
ingredients
8 large perch fillets
pinch of salt
pinch of black pepper
175 g (6 oz) coarsely chopped onion
20 g (3 tbsp) coarsely chopped parsley
125 ml (4 fl oz) white wine
50 ml (2 fl oz) lemon juice
50 ml (2 fl oz) olive oil
pinch of salt
pinch of black pepper
175 g (6 oz) coarsely chopped onion
20 g (3 tbsp) coarsely chopped parsley
125 ml (4 fl oz) white wine
50 ml (2 fl oz) lemon juice
50 ml (2 fl oz) olive oil
method
1. Preheat the oven to 190°C (375°F) Gas 5.
2. In a large baking tin, arrange the perch fillets skin side down.
3. Sprinkle with the salt and pepper and top with the onion.
4. Combine the parsley, wine, lemon juice and olive oil in a small mixing bowl. Mix thoroughly.
5. Pour half the olive oil mixture over the fish and bake for 10 minutes.
6. Baste the fish with the remaining olive oil mixture and bake for 10 minutes longer.
7. Serve immediately.
2. In a large baking tin, arrange the perch fillets skin side down.
3. Sprinkle with the salt and pepper and top with the onion.
4. Combine the parsley, wine, lemon juice and olive oil in a small mixing bowl. Mix thoroughly.
5. Pour half the olive oil mixture over the fish and bake for 10 minutes.
6. Baste the fish with the remaining olive oil mixture and bake for 10 minutes longer.
7. Serve immediately.
serving amount
serves 4 - 6
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more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
