Best 3 Baked Butter Herb Perch Fillets Recipes
**Baked Butter Herb Perch Fillets: A Symphony of Flavors for a Healthy and Delicious Meal**
Indulge in a culinary journey with our expertly crafted Baked Butter Herb Perch Fillets, a delectable dish that embodies both health and flavor. This recipe showcases tender perch fillets, delicately seasoned with a delightful blend of aromatic herbs and infused with the richness of melted butter. Baked to perfection, these fillets offer a crispy outer layer that gives way to a moist and flaky interior, creating a textural contrast that tantalizes the taste buds. Accompanying this main course are three enticing variations: a zesty Lemon Butter Sauce, a vibrant Salsa Verde, and a creamy Garlic Butter Sauce, each adding a unique layer of flavor to elevate the dish. With minimal preparation and cooking time, this versatile recipe is perfect for busy individuals seeking a wholesome and satisfying meal. Embrace the culinary artistry of Baked Butter Herb Perch Fillets and embark on a culinary adventure that will leave you craving for more.
FRESH HERB BUTTER
I love impressing dinner guests with flavored butter. I mix up a big batch and then freeze it so when company comes, this special spread is ready to go. Cut them in different shapes for a little fun. -Pam Duncan, Summers, Arkansas
Provided by Taste of Home
Time 25m
Yield 24 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, beat all ingredients until blended. Spread onto a baking sheet to 1/2-in. thickness. Freeze, covered, until firm., Cut butter with a 1-in. cookie cutter. Store, layered between waxed paper, in an airtight container in the refrigerator up to 1 week or in the freezer up to 3 months.
Nutrition Facts : Calories 68 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 61mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
BROWN BUTTER PERCH
I love perch. I love everything about them--the sweet, delicate flavor, the striking coloration, and the stubborn fight they put up for their size. The key here is getting the butter to a perfect nutty brown. Technically it's still butter, but something happens when it's toasted like this, and it really does become another ingredient altogether.
Provided by Chef John
Time 20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 30.9 g, Cholesterol 43.2 mg, Fat 11.5 g, Fiber 2.4 g, Protein 12.6 g, SaturatedFat 4.8 g, Sodium 702.8 mg, Sugar 0.3 g
PAN-ROASTED FISH FILLETS WITH HERB BUTTER
A blast of heat in a cast-iron pan and a basting of golden butter does wonders for plain fish fillets. This life-changing method is adopted from a former chef and current fishmonger, Mark Usewicz of Mermaid's Garden in Brooklyn, who also teaches cooking classes in topics like "How to Cook Fish in a New York City Apartment." The cooking time is so short that the smell - which, if your fish is fresh and not funky, should not be overpowering - will dissipate quickly. And in the meantime, you have an easy dinner of tender fish with a toothsome crust, anointed with nutty, lemony brown butter and perfumed with herbs. You can use virtually any fish fillet, skin on or off, as long as it is not too thick. If the butter is browning too fast, reduce the heat and add a nut of cold butter to prevent scorching, or squeeze in the juice of half a lemon.
Provided by Julia Moskin
Categories dinner, lunch, quick, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Pat fillets dry with a paper towel. Season on both sides with salt and pepper.
- Heat a heavy 10-inch nonstick or cast-iron skillet over high heat. When the pan is hot, add the oil. Place the fillets in the pan, skin side down (if applicable), laying them down away from your body. If fillets have skin, press down gently with a spatula for about 20 seconds to prevent curling.
- Lower heat to medium and let sizzle until fish is golden and caramelized around edges, about 2 to 3 minutes. Carefully flip fillets and add butter and thyme to pan. Tilt pan slightly to let the melted butter pool at one end. Use a spoon to baste the fish with the pooled butter. Continue basting until golden all over and cooked through, 45 to 90 seconds more, depending on the thickness of your fish. Serve immediately with chopped parsley (if using) and lemon wedges.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 25 grams, Carbohydrate 5 grams, Fat 37 grams, Fiber 3 grams, Protein 29 grams, SaturatedFat 10 grams, Sodium 471 milligrams, Sugar 0 grams, TransFat 1 gram
Tips:
- Select the freshest perch fillets: Look for fillets that are firm to the touch, have a vibrant color, and no signs of spoilage.
- Season the fillets generously: Don't be afraid to use plenty of herbs and spices to flavor the fish. The butter and lemon juice will help to balance out the flavors.
- Don't overcrowd the baking dish: Make sure there is enough space between the fillets so that they can cook evenly.
- Bake the fillets until they are just cooked through: Overcooked fish is dry and flaky, so keep an eye on the fillets and remove them from the oven as soon as they are opaque and flaky.
- Serve the fillets immediately: Baked perch is best enjoyed hot out of the oven, so serve it as soon as it is cooked.
Conclusion:
Baked butter herb perch fillets are a delicious and easy-to-make meal that is perfect for a weeknight dinner. The fillets are tender and flavorful, and the butter and lemon juice add a bright and tangy flavor. This dish is sure to be a hit with your family and friends.
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