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A hand squeezing lemon over perch fish right out of the oven

Perch

This White Perch is flakey, sweet tasting and cooks in minutes! If you're looking for a perch recipe, here's the one you need. Since perch fish is relatively thin, we prefer it crisp baked over seared. Served with a side of salad, lemon squeeze, and you’ve got an amazing dinner in no time! Step by step and video below.

Course entree, main, Main Course, Seafood
Cuisine American
Keyword perch, perch fish, perch recipe, white perch
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 people
Calories 390 kcal
Author Mahy

Ingredients

Perch

  • 8 Pieces Perch Wild caught is best
  • 2 Tablespoons olive oil

Wet Coating

  • 1/2 cup Mayonnaise
  • 2 Tablespoons lemon juice
  • 2 Tablespoons honey mustard
  • 4 cloves garlic minced
  • Salt and pepper to taste about 1/2 teaspoon each
  • 2 teaspoons oregano
  • 1 teaspoon paprika

Crunch Topping:

  • 1 cup Panko Bread Crumbs
  • 1 1/3 cup grated Parmesan Cheese
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 420 degrees F.
  2. Start by preparing the fish. Mix the wet coating ingredients in a shallow dish and set aside.
  3. Mix the dry coating ingredients in a baking sheet or shall dish and set aside.
  4. Pat dry the Perch fillets and one by one, press down the fish flesh side down (skin side up) on the wet coating.
    A hand dipping a piece of perch fish into the wet ingredients plate
  5. Remove the fish and press the same side on to the dry coating, resting well so the coating sticks.
    The coated fish fillets are now added over the panko dry mixture
  6. Place the fish on a parchment lined baking sheet with the skin side down, and the coated side up.
    Fully coated perch fish placed on a parchment lined baking sheet
  7. Repeat with the remaining fish fillets and drizzle the fish with the olive oil.
    A spatula showing close up on the perch right out of the oven, golden in color and crisp outer coating, and fully cooked fish
  8. Bake in the oven for 15-18 minutes until cooked through, and the coating is lightly golden and crisp.
    A hand squeezing lemon over perch fish right out of the oven

  9. Serve right away with a squeeze of lemon

Recipe Video

Recipe Notes

Tips For Perch Recipe

  1. Source fresh and local perch, always. We found white perch and it was amazing! 
  2. You'll notice how thin and sensitive the fillets are and they cook pretty fast, so keep an eye on them.
  3. The fillets are very mild tasting and slightly sweet, so avoid over spicing and heavy marinades. 
  4. The wet coating is super variable as long as you keep a binding ingredient. Mustard or mayo, or eggs, or yogurt are all types of binders.
  5. Similarly the coating, use any breadcrumb and spice profile you like.
  6. Since we have skin on fillets, we have coated only the flesh, leaving the skin exposed.
  7. Make sure to bake the fillets, coated side up to ensure the best crisp. 
  8. Always drizzle or spray oil over the coating for a better crunch.
  9. Keep an eye out for the fish as they cook pretty fast, if you're monitoring temperatures, it should be 145 degrees F internal.
  10. To make in advance, coat the fish and place in the fridge in a single layer. Bake the next day until crisp adding 2-3 more minutes to baking time.
  11. To freeze uncooked, follow the coating process. Freeze in a single layer as well and defrost before baking. 
  12. To reheat leftovers, our favorite way is using the air fryer. Air fry at 350 degrees for 3-4 minutes in a single layer
Nutrition Facts
Perch
Amount Per Serving
Calories 390 Calories from Fat 342
% Daily Value*
Fat 38g58%
Saturated Fat 10g63%
Trans Fat 0.1g
Polyunsaturated Fat 14g
Monounsaturated Fat 12g
Cholesterol 43mg14%
Sodium 874mg38%
Potassium 172mg5%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 2g2%
Protein 13g26%
Vitamin A 826IU17%
Vitamin C 4mg5%
Calcium 359mg36%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.