Lemon Parmesan Crusted Perch
Quick to make and so flavourful, this lemon parmesan crusted perch is going to become a favourite. You should try it.
Equipment
- 1 baking dish
- 1 chopping board
- 1 chopping knife
- 1 teaspoon or tablespoon
- kitchen foil
Ingredients
- 1 large slice fresh perch
- 5 large garlic cloves
- 1 tbsp breadcrumbs
- 20 gr grated parmesan 3/4 tablespoons
- 1 tbsp lemon pepper mix
- salt and pepper
- Belmorso Extra Virgin Olive Oil or Novello EVOO
Side Dish
- 1 bunch asparagus
Instructions
- Before you start preparing your fish, it's best you think about your side dishes. If you opted to make asparagus, clean it and boil it. Or you can steam it or roast it. If you are making a salad, you can do that while the fish cooks. I served mine with the asparagus and some steamed carrots and cauliflower, that I had cooked the day before.
- Peel, wash and mince your garlic. Put into a small bowl.
- Add the lemon pepper to the minced garlic.
- Add the breadcrumbs.
- Grate the parmesan and add that too. Mix everything well.Tip: I prefer using a block of parmesan as it tastes much nicer and it lasts for weeks in the fridge. On the other hand, packed parmesan tends to go off in just a few days.
- Prepare your perch on a sheet of kitchen foil. Season with salt and pepper, and drizzle some Belmorso EVOO.
- Next, top with the flavourful mix in the bowl.
- Bake in a pre-heated oven at 180 degrees Celsius for 20 to 25 minutes.
- When ready, serve with your vegetables of choice. Buon appetito - tasty and healthy.
Notes
The calories above are for the fish portion only, and don't include any side dishes.