Best 2 Poached Perch With Broccoli Recipes

Poached perch with broccoli is a classic seafood dish that is both elegant and easy to prepare. The delicate flavor of the perch is perfectly complemented by the tender-crisp broccoli, and the light poaching liquid adds a subtle flavor that enhances the natural flavors of the fish and vegetables. This dish is perfect for a special occasion or a weeknight meal, and it can be served with a variety of sides, such as rice, potatoes, or roasted vegetables.

In addition to the poached perch with broccoli recipe, this article also includes recipes for two other delicious seafood dishes:

* **Pan-Seared Tilapia with Lemon Butter Sauce:** This simple yet flavorful dish is perfect for busy weeknights. Tilapia fillets are pan-seared until golden brown and then topped with a creamy lemon butter sauce. Serve with rice or vegetables for a complete meal.

* **Baked Cod with Herb Crust:** This elegant dish is perfect for a special occasion. Cod fillets are coated in a flavorful herb crust and then baked until flaky and tender. Serve with roasted vegetables or a salad for a complete meal.

Whether you're looking for a quick and easy weeknight meal or an elegant dish for a special occasion, this article has you covered. With three delicious seafood recipes to choose from, you're sure to find something that everyone will enjoy.

Here are our top 2 tried and tested recipes!

BUTTER POACHED FISH

Butter Poached Fish image

Butter poached fish is delightful.

Provided by Stephanie Manley

Categories Main Course

Time 15m

Number Of Ingredients 5

Ingredients

12 ounces fish
6 ounces unsalted butter ((divided use))
1 tablespoon lemon juice
2 teaspoons finely diced shallots
finely chopped fresh herbs such as chives - optional

Steps:

Heat two tablespoons of the butter in a medium-sized saucepan over medium heat. Add chopped shallots and cook until they are translucent. Make sure that the butter does not brown. Add lemon juice and remaining butter.
When the butter has melted, add the fish. Gently place the fish into the pan. The cooking liquid should cover the fish 2/3 up the side of the fish. Turn the temperature high and allow the fish to cook for three minutes once the cooking liquid begins to boil. Turn the heat down and allow to cook on low for an additional minute.
Finish the recipe with a touch of sea salt!

Nutrition Facts : Calories 268 kcal, Protein 34 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 115 mg, Sodium 90 mg, ServingSize 1 serving

POACHED PERCH FILLETS (FILETS DE PERCHE)

Poached Perch Fillets (Filets De Perche) image

Perch is a delicate freshwater fish found in most lakes in Switzerland. Called Egli in German-speaking regions and perche in French-speaking regions, perch is served with a variety of herb sauces. Found this recipe in Easy Menu Cooking the Swiss Way, by Helga Hughes.

Provided by lazyme

Categories Perch

Time 1h57m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 cups water
1 whole leek, washed, greens chopped and white bulb sliced
1 teaspoon pickling spices
1/2 teaspoon salt
4 pieces perch fillets, fresh (about 1 pound) or 4 pieces perch fillets, frozen and thawed (about 1 pound)
2 tablespoons butter or 2 tablespoons margarine
1 1/2 tablespoons white flour
1/8 teaspoon dill weed
1 dash white pepper
2 tablespoons sour cream

Steps:

To make poaching liquid, combine water, leek greens, pickling spice, and salt in a medium-sized pan.
Bring to a boil over high heat.
Turn heat to medium low and simmer for 30 minutes.
Rinse fish fillets under cold water and pat dry with paper towels.
Place fillets in a large frying pan, top with cooked leek greens, and pour 1 cup of poaching liquid over fish.
Cover and allow to simmer over medium heat for 15 minutes.
Scrape leek mixture from fish, remove fillets using a slotted spoon, and place them on a large serving platter.
Keep platter of fish in a warm oven until ready to serve.
Pour liquid from the pan through a fine sieve and reserve clear stock only.
Place butter in a medium-sized pan over medium-high heat.
Add white parts of leek and saute, stirring constantly until leeks are golden.
Add flour and stir until flour is light brown.
Add 1 cup of reserved fish stock, dill weed, and pepper.
Stir to blend well.
Remove from heat, add sour cream, and blend.
Pour sauce over fish fillets.
Optional: Sprinkle with chopped tomato pieces.

Nutrition Facts : Calories 86.4, Fat 7, SaturatedFat 4.3, Cholesterol 18.4, Sodium 357.8, Carbohydrate 5.5, Fiber 0.5, Sugar 1.1, Protein 0.8

Tips:

Choose fresh, firm fish. Look for fish that has bright, clear eyes, red gills, and a mild, fresh smell. Avoid fish that is slimy, discolored, or has a strong odor.
Use a poaching liquid that complements the fish. You can use a variety of liquids for poaching fish, such as water, white wine, court-bouillon, or fish stock. Choose a liquid that will enhance the flavor of the fish without overpowering it.
Season the poaching liquid before adding the fish. This will help to infuse the fish with flavor. You can use a variety of seasonings, such as salt, pepper, herbs, and spices.
Bring the poaching liquid to a simmer before adding the fish. Do not boil the liquid, as this will overcook the fish and make it tough.
Cook the fish gently. Do not overcrowd the poaching liquid, as this will prevent the fish from cooking evenly. Cook the fish until it is opaque and flakes easily with a fork.
Serve the fish immediately. Poached fish is best served hot, with a variety of sides, such as steamed vegetables, rice, or mashed potatoes.

Conclusion:

Poaching is a healthy and delicious way to cook fish. It is a gentle cooking method that preserves the delicate flavor and texture of the fish. Poached fish is also a good source of protein, omega-3 fatty acids, and other nutrients. If you are looking for a simple and healthy way to cook fish, poaching is a great option.