Entree: Switzerland – French Swiss – Filets de Perche (Pan-fried lake perch fillets in butter with lemon and parsley)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Total 25 min

Ingredients

- 8 perch fillets, approx. 4 oz (115 g) each
- 1/2 cup (65 g) all-purpose flour
- 1 tsp (5 g) fine sea salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 4 tbsp (56 g) unsalted butter
- 2 tbsp (28 g) unsalted butter, extra for finishing
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 2 tsp (10 ml) finely chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Pat fillets dry with paper towels and season both sides with salt and pepper. Lightly dredge each fillet in flour, shaking off excess.
2. In a large skillet over medium-high heat, warm the olive oil and 4 tbsp (56 g) butter until foaming. Add fillets in a single layer (work in batches if needed) and cook 2–3 minutes per side, until golden and just cooked through; transfer to a warm plate.
3. Remove skillet from heat, add the extra 2 tbsp (28 g) butter and lemon juice; swirl until butter melts and the sauce is slightly emulsified. Return skillet to low heat briefly to warm.
4. Spoon the lemon-butter sauce over fillets, sprinkle with chopped parsley, and serve immediately with lemon wedges.