French Style Roasted Perch with Fennel Tomatoes and Wine
Experience the elegance of French cuisine with this French Style Roasted Perch with Fennel, Tomatoes, and Wine. Tender perch fillets are baked to perfection atop a bed of caramelized fennel and sweet cherry tomatoes, all infused with the vibrant flavors of dry white wine, fresh thyme, and zesty lemon. The dish is lightly enriched with melted butter, creating a luxurious balance of freshness and richness. This one-pan recipe is perfect for a sophisticated weeknight dinner or an impressive dinner party centerpiece. Ready in just 40 minutes, it’s a showcase of simple yet refined French cooking techniques. Pair with a crisp white wine and crusty baguette to elevate your meal to gourmet status.
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Recipe Information
Ingredients
- 4 pieces Perch fillets
- 3 tablespoons Olive oil
- 1 medium (thinly sliced) Fennel bulb
- 2 cups Cherry tomatoes
- 3 cloves (minced) Garlic
- 0.5 cup Dry white wine
- 1 large (juiced and zested) Lemon
- 2 teaspoons (chopped) Fresh thyme
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C).
Lightly grease a large baking dish with 1 tablespoon of olive oil.
In a large skillet over medium heat, heat 2 tablespoons of olive oil. Add the fennel and cook for 5-6 minutes until softened and slightly caramelized.
Add the minced garlic to the skillet and sauté for 1 minute until fragrant. Remove the skillet from heat.
Spread the cooked fennel evenly over the bottom of the prepared baking dish.
Scatter the cherry tomatoes over the fennel layer and season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Pat the perch fillets dry with paper towels, then season both sides with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
Lay the seasoned perch fillets on top of the fennel and tomatoes in the baking dish.
Pour the dry white wine over the ingredients in the dish, ensuring it distributes evenly.
Drizzle the lemon juice over the fish and sprinkle with lemon zest and fresh thyme.
Dot the fish and vegetables with small pieces of the butter for added richness.
Cover the baking dish with aluminum foil and bake in the preheated oven for 15 minutes.
Remove the foil and continue baking for an additional 5-10 minutes, or until the fish is opaque and flakes easily with a fork.
Remove the dish from the oven and let it rest for 3-4 minutes before serving.
Serve warm, spooning the wine-infused fennel and tomato mixture alongside the perch fillets. Garnish with additional thyme if desired.
Nutrition Facts
Calories |
297 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.9 g | 23% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 578 mg | 25% | |
| Total Carbohydrate | 11.1 g | 4% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.0 g | ||
| Protein | 19.9 g | 40% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 71 mg | 5% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 765 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
