Perch fillets are delicious, soft flesh, fish without bones. That makes it easy for the very young or old. I make it always in the oven by covering it with vegetables or slices of tomato or pepper. They give a colorful touch and lovely flavor in a relatively neutral flavor fish.
| work: 15′ | time: 01h:00′ | medium: |
Ingredients
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Rinse perch fillets with water and vinegar. It is a way to diminish the fishy smell.
Add the oil and turmeric at the oven pan and mix them with a paintbrush. Brush top and side of the fillet. |
Pour lemon juice and the rest of the spices. Place the peppers and the sliced lemon. |
We can also put the cherry tomatoes around, making sure that we have such a combination, which will give a pleasant touch of color to our dish! Bake in oven at 180℃ for 45′ |
Serve hot with a raw salad or boiled vegetable salad.
