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    • Perch with White Wine-Butter Sauce

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Perch with White Wine-Butter Sauce is a classic seafood dish that is sure to please. It is easy to prepare and full of flavour, making it a great choice for any occasion. The combination of white wine, butter, garlic, lemon juice, and parsley creates a delicious sauce that pairs perfectly with the delicate texture of the perch. Whether you want a special dinner or an easy weeknight meal, this dish is a great option.   
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    Ingredients

    • 4 (6-ounce) perch fillets
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 1/4 cup white wine
    • 1/4 cup chicken broth
    • 1 tablespoon lemon juice
    • Salt and pepper, to taste
    • 2 tablespoons chopped fresh parsley

    Method

    • How to Make Perch with White Wine-Butter Sauce
    • Pat the perch fillets dry with paper towels and season both sides with salt and pepper.
    • Set out the minced garlic, chopped fresh parsley, and measure the butter, white wine, chicken broth, and lemon juice.
    • Place a large nonstick or stainless skillet on the stove; do not heat yet.
    • In a small bowl, reserve half the parsley for garnish; leave the remainder for sauce.
    • Add 1 tablespoon butter to the skillet.
    • Over medium heat, allow the butter to melt gently until foaming subsides.
    • Add the minced garlic and sauté for about 1 minute until fragrant but not browned; stir to avoid burning.
    • Carefully pour in the white wine and chicken broth; increase heat to medium-high and allow to simmer for 2–3 minutes to reduce volume slightly.
    • Add lemon juice and half the chopped parsley to the pan; stir well.
    • Slide perch fillets into the simmering liquid in a single layer, skin side (if on) down.
    • Cook the fillets for 2–3 minutes, then gently turn with a spatula and cook another 2–3 minutes until just cooked through (opaque and easily flaked).
    • Transfer fillets to serving plates using a slotted spatula; keep warm.
    • Lower the skillet heat, swirl in the remaining 1 tablespoon butter to the pan sauce, whisking gently to create a glossy emulsion.
    • Taste and adjust salt and pepper if needed.
    • Spoon the sauce evenly over the plated perch fillets.
    • Garnish with reserved fresh parsley.
    • Serve immediately.