Baked Ocean Perch Recipes

BAKED OCEAN PERCH WITH LEMON

Steps:

• Preheat oven to 375 degrees. Season fish with salt and pepper on both sides.
• Add ocean perch fillets, skin side down to the baking dish of choice. Make sure its large enough for fish fillets to fit in.
• Add chopped green onions on top. Then add lemon slices, about two-three on each fillet. Mince or chop garlic and add on top too. Drizzle with olive oil.
• Bake for 15-20 minutes, depending on the thickness of the fish.

BAKED OCEAN PERCH

Steps:

• Thaw and separate fillets.
• Remove skin and place on a buttered baking dish.
• Salt and pepper to taste.
• Sprinkle with the spring onions.
• Blend tomatoes, sugar and basil, spread over fish.
• Drizzle with melted butter.
• Bake at 450F for 10 minutes.

BAKED BUTTER HERB PERCH FILLETS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
• Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet.
• Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.

BAKED PARMESAN PERCH

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, paprika and basil. Brush fish fillets with butter, then dip into the crumb mixture. Place in a greased baking pan. Bake, uncovered, at 500° for 10 minutes or until fish flakes easily with a fork.

BROWN BUTTER PERCH

Steps:

• Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour.
• Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.

GREEK BAKED OCEAN PERCH

Steps:

• In a skillet cook onion in oil over moderately low heat, stirring, until it is softened. Add garlic and cook, stirring, 1 minute.
• Add wine and boil the mixture until almost all the liquid is evaporated. Add the thyme, oregano and tomatoes with reserved liquid, bring mixture to a boil, and cook it over moderate heat, stirring occasionally, 5 minutes, or until it is thickened slightly.
• Spread half the sauce in the bottom of a gratin dish just large enough to hold the fish in one layer.
• Top it with the perch, skin sides down and spread remaining sauce over perch.
• Sprinkle olives and Feta evenly over the sauce and bake 15 to 20 minutes at 400 degrees F. or until fish just flakes when tested with a fork.

BAKED FISH FILLETS

Steps:

• Heat oven to 375°F. Grease bottom of rectangular pan, 11x7x1 1/2 inches.
• Cut fish fillets into 4 serving pieces if needed. Place pieces, skin sides down, in the pan, folding thin ends under if necessary for even thickness.
• Mix remaining ingredients; drizzle over fish.
• Bake uncovered 15 to 20 minutes or until fish flakes easily with fork.

OVEN BAKED PERCH

Steps:

• Preheat oven to 350 degrees. Place perch in greased baking pan, skin side down. (I use an 8"x11" glass pan.) Pour milk over fish making sure to moisten it all. Sprinkle bread crumbs on, salt and pepper to taste. Drizzle butter on fish, then bake for 20 minutes. Yield: about 8 to 9 fillets.

PARMESAN PERCH

Steps:

• Move oven rack to position slightly above middle of oven. Heat oven to 500°. Spray rectangular pan, 13x9x2 inches, with cooking spray.
• If fish fillets are large, cut into 4 serving pieces. Mix remaining ingredients except margarine and parsley.
• Brush one side of fish with margarine; dip into crumb mixture. Place fish, coated sides up, in pan. Bake uncovered about 10 minutes or until fish flakes easily with fork. Sprinkle with parsley.