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    • Perch with Orange-Ginger Sauce

    Perch with Orange-Ginger Sauce

    Mark Sharron
    Easy
    30 minutes
    02-Apr

    Perch with Orange-Ginger Sauce is a delicious and easy-to-make dish that combines the sweet and spicy flavours of orange, honey, ginger, and cumin. This dish is perfect for a quick weeknight dinner or as a special occasion meal. The perch is lightly seared and baked in an ovenproof skillet with a flavorful orange-ginger sauce. The result is a flavorful and healthy meal that is sure to please.

     

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    Ingredients

    • 4 (6-ounce) perch fillets
    • 1 teaspoon olive oil
    • Salt and freshly ground black pepper
    • 1/4 cup orange juice
    • 1 tablespoon honey
    • 1 teaspoon grated fresh ginger
    • 1/4 teaspoon ground cumin
    • 1/8 teaspoon ground cinnamon
    • 1/8 teaspoon ground allspice
    • 1/4 teaspoon orange zest
    • 2 tablespoons chopped fresh cilantro

    Method

    • Perch with Orange-Ginger Sauce: Step-by-Step Method
    • Pat perch fillets dry with paper towels
    • Season both sides of the perch fillets with salt and freshly ground black pepper
    • Set a nonstick or stainless skillet over medium-high heat
    • Add olive oil to the hot pan and swirl to coat the surface
    • Place the seasoned perch fillets in the skillet, skin side down if present
    • Sear the fillets for 2–3 minutes or until lightly golden at the edges and nearly opaque halfway up
    • Gently flip the perch fillets and cook the other side for 1–2 minutes until just cooked through (internal temp ~50°C/122°F)
    • Remove fillets to a warm plate and tent loosely with foil to rest
    • In a small saucepan, pour in orange juice
    • Add grated fresh ginger, honey, ground cumin, ground cinnamon, allspice, and orange zest to the juice
    • Set the pan over medium heat and bring sauce ingredients to a gentle simmer
    • Stir continuously for 2–3 minutes until sauce is slightly thickened and fragrant
    • Remove sauce from heat and taste for seasoning; adjust with salt or additional honey if needed
    • Finely chop fresh cilantro and reserve for garnish
    • To plate, place each perch fillet on a warm plate
    • Spoon orange-ginger sauce generously over the fillets
    • Sprinkle chopped fresh cilantro on top for a fresh, aromatic finish
    • Serve immediately, pairing with steamed jasmine rice or blanched green vegetables if desired