Fish: Perch Fillets à la Romande

Perch Fillets à la Romande


  • 1 tsp. salt
  • clarified butter to fry
  • pepper
  • 1 organic lemon, cut into segments
  • 50 g butter
  • 600 g perch fillets
  • 3.5 tbsp. white flour
  • 2 dl white wine (e.g. Yvorne)
Order the ingredients from COOP@home


Place the fish fillets in a wide-bottomed tin. Pour over the wine, cover and steep in the fridge for approx. 1 hr. Drain the fish fillets, pat dry, season and coat in the flour, in batches. Shake off the excess. Heat the clarified butter in a frying pan, then turn down the heat. Fry the fish in batches for approx. 1 1/2 min. on each side, keep warm. In the same pan, heat the butter until it is foaming and pale brown. Drizzle the butter over the fish fillets. Garnish with lemon.


  • Fish
  • 1h 20 Preparation/cooking time: ca. 20m + Allow to brew: ca. 60m
  • Servings For 4 people
  • Nutrition 269 Kcal