Perch – Fillets Filled with Herbs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 fish fillet (s) from perch
- 0.5 ½ lemon (s), untreated, grated zest
- parsley
- basil
- sage
- thyme
- 1 teaspoon parmesan
- 1 slice (s) white bread
- 1 teaspoon breadcrumbs
- 125 ml cream
- Flour
- butter
- Salt and pepper, white
Print Recipe
Pin Recipe Instructions
- Clean the fish fillets and sprinkle with grated lemon zest.
- Chop the herbs very finely. Sprinkle a teaspoon of the herb mixture on the fish fillets. Cover and chill for about half an hour.
- Mix the rest of the herb mixture with Parmesan cheese, chopped white bread, breadcrumbs, cream, salt and pepper to a moist filling, leave to stand for a moment, then spread on the underside of two fillets, cover with the two remaining fillets and stick together with 2 roulade sticks each.
- Flour the filled fillets. Melt the butter in a pan, fry the fish fillets for approx. 3 minutes on each side.
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