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Herb-Crusted Perch Fillets with Pea Puree

 Herb-Crusted Perch Fillets with Pea Puree
Become a culinary Picasso when you decorate plates with a creamy pea puree. Flecked with a crisp herb coating, perch is the perfect subject for your canvas. —Gregory Royster, North Lauderdale, Florida
2 ServingsPrep: 35 min. Cook: 10 min./batch


  • 1 cup frozen peas
  • 1/2 cup chicken broth
  • 1 garlic clove, halved
  • 1 tablespoon heavy whipping cream
  • 2 tablespoons plus 1/3 cup olive oil, divided
  • 1/4 cup all-purpose flour
  • 1 egg, beaten
  • 1/2 cup panko (Japanese) bread crumbs
  • 1 tablespoon dried basil
  • 1 tablespoon snipped fresh dill
  • 1 tablespoon minced fresh thyme
  • 8 perch fillets (about 3/4 pound)
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • Lemon wedges


  • In a small saucepan, combine the peas, broth and garlic. Bring to a
  • boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until peas
  • are tender; cool slightly. Drain peas and garlic; transfer to a food
  • processor. Add cream and 2 tablespoons oil. Cover and process until
  • pureed; set aside.
  • Place flour and egg in separate shallow bowls. In another shallow

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Herb-Crusted Perch Fillets with Pea Puree (continued)

Directions (continued)

  • bowl, combine the bread crumbs, basil, dill and thyme. Sprinkle
  • fillets with salt and pepper. Dip perch, skin side up, in the flour,
  • egg, then bread crumb mixture.
  • In a large skillet, cook fillets in remaining oil in batches over
  • medium heat for 3-4 minutes on each side or until fish flakes easily
  • with a fork. Serve with pea puree and lemon wedges. Yield: 2
  • servings.
Nutritional Facts: 4 fillets with 1/4 cup pea puree equals 760 calories, 56 g fat (9 g saturated fat), 228 mg cholesterol, 662 mg sodium, 22 g carbohydrate, 5 g fiber, 41 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.