Ingredients:

  • 1.5 lbs (680g) Perch fillets, skin on or off
  • 1/2 cup (60g) All-purpose flour
  • 1 teaspoon (5g) Salt
  • 1/2 teaspoon (2.5g) Black pepper
  • 2 tablespoons (30ml) Olive oil
  • 2 tablespoons (30g) Unsalted butter
  • 4 tablespoons (56g) Unsalted butter, cold, cut into cubes
  • 2 cloves Garlic, minced
  • 1/4 cup (60ml) Dry white wine
  • 2 tablespoons (30ml) Fresh lemon juice
  • 2 tablespoons Fresh parsley, finely chopped
  • 1 tablespoon Fresh chives, finely chopped
  • 1/4 teaspoon (1.25g) Salt
  • 1/8 teaspoon Black pepper

Instructions:

  1. Pat the perch fillets dry with paper towels. In a shallow dish, combine flour, salt, and pepper. Dredge each fillet in the flour mixture, shaking off excess.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot, carefully place the perch fillets in the skillet, ensuring not to overcrowd.
  3. Cook for 3-4 minutes per side, or until golden brown and cooked through.
  4. While the perch is cooking, melt butter in a small saucepan over medium heat. Add minced garlic and cook for 30 seconds, until fragrant.
  5. Pour in the white wine and lemon juice. Bring to a simmer and cook for 1-2 minutes, reducing slightly.
  6. Remove the pan from the heat and whisk in the fresh parsley and chives. Season with salt and pepper to taste.
  7. Arrange the pan-fried perch fillets on plates and drizzle generously with the lemon-herb butter sauce. Garnish with a lemon wedge, if desired.