This Pan Fried Perch with Lemon Parsley Sauce is a wonderful quick and light dinner for all fish lovers. On the table in under 30 minutes and goes great with fresh salads and crisp vegetables.

---

Friends, if you are looking for a quick and easy fish dish and brings a punch of flavour, make this one! I love most fish dishes, but don’t make them often because I have one non fish eating person in the family . What’s up with picky eaters anyway? So, being the kind of person that only likes to cook one dinner, I stick to family favourites most nights. Most! Sometimes I like to make something just for me though. Like this seafood delight!

So, what’ s the secret green sauce? Where we live here in southern Spain, this is a sauce served regularly with fish. It’s a basic sauce made with olive oil, parsley, lemon and garlic. That’s pretty much it.. You will see in the the recipe below, that it literally takes a few minutes to make. Yes, it’s an oily sauce, but that is exactly how it is meant to be.

Let’s take a look at how quickly it comes together and you want to make it this week too!

---

Here’s The Ingredients We Need to Make This Pan Fried Perch

• 2 medium sized perch fillets cut cross ways
• 1/4 Cup olive oil plus 1 tablespoon
• Big bunch of fresh chopped parsley very finely chopped
• 4 cloves garlic crushed
• Juice of one lemon, divided
• 1/2 of a lemon, sliced
• Zest of one lemon
• Salt and pepper to taste

REMEMBER, The full recipe and instructions is always found at the end of the post in the recipe card.

---

First, Make the Lemon Parsley Sauce

• Finely chop ingredients – finely dice the garlic and parsley.
• Zest lemon – (not shown), zest one lemon.
• Heat a small skillet or pan – over medium heat, add a small pan on the stove. Add the 1/4 cup of olive oil, the parsley, garlic, lemon zest and juice of one lemon. Season with a touch of salt. Bring to a simmer and remove from heat. Set aside.

• 

• 

---

Let’s Make This Fish Dish

• Pat dry the fish – this is super important to get it crispy. Be sure to pat dry both sides of the fish with paper towels.
• Season the fish – my tip is to lay out a sheet of parchment paper and lightly sprinkle sea salt and black pepper all over the sheet. Lay the fish on top and press it down. Flip and do the other side.
• Heat a skillet over high heat – add olive oil and let it heat for about a minutes.
• Cook the fish – Place the fish in the pan (if you fish has skin, place skin side down), cook for about 5 minutes leaving it alone. Flip the fish and add a few fresh cut lemon slices to the pan. Squeeze over lemon juice and let cook until fish is cooked through, about 3 – 4 minutes. Remove from pan.

• 

• 

• 

---

How To Serve The Perch

• Remove from Heat – as soon as the fish is finished cooking, remove it from the pan. Otherwise it will continue cooking.
• Serve with the Lemon Parsley Sauce – plate up your fish and top with the lemon parsley sauce. Done!

---

Are There Any Substitutions I can Make To This Dish

Honestly friends, no. This dish really needs to be cooked as per the instructions. There is nothing I can think of that will give your either similar or the same results. But if you on the hunt for something different, check out the Fish and Seafood section on the blog.

---

What’s Great To Serve with This Pan Fried Perch

• Potatoes – it would go great with the Crispy Oven Roasted Parmesan Baby Potatoes or for something more comforting, the Old Fashioned Scalloped Potatoes.
• Salads – If you’re on the hunt for something light and fresh to go with the fish, try my Roasted Vegetable Couscous Salad or even the Roasted Red Pepper & Feta Salad.
• Vegetables – you could try the Parmesan Topped Green Beans or the Easy Sheet Pan Vegetables.

---

It an honestly great sauce, so you’ll have to give it a try sometimes.

I hope you like the recipe today. If you get a chance to make it at some point, let me know in the comments below how it turned out for you.

Happy cooking friends!

---

• 

• 

• 

---

Thanks For Stopping by & Hope To see You Soon!