Recipe: Sauteed Perch in Herb Butter Sauce

This recipe tastes like a gourmet dish, and I’ll happily make this again.

I bought some perch at the store and wanted a new recipe, so I did a website search and happened upon one of my favorite recipe websites, Simply Recipes.  While the recipe was for sole, perch is similar, so I substituted it.  I changed the recipe a little to suit my needs.

Perch is a low-fat, low-calorie fish (3 oz, or 85g, has only 77 calories, 1g of fat, 16g of protein).

As a side dish, I sauteed onion, garlic, broccoli, yellow squash, red pepper, and bean sprouts.


  • 1  pound perch fillets
  • black pepper
  • 2 Tbsp olive oil
  • 3 Tbsp minced shallots
  • 1/4 cup dry white wine
  • 2 Tbsp unsalted, cold butter, cut into 4 pieces
  • 1 sprig fresh basil leaves (or any fresh herb for flavor)
  • 2 Tbsp minced, fresh chives
  • 1 lime cut into 4 wedges


1 Lightly pepper the fillets on both sides.

2 Heat oil in a large skillet on medium-high heat. Once the oil is hot, carefully add the fillets to the pan. Brown the fillets gently on both sides. Fish is cooked when it flakes easily and is no longer translucent. Perch fillets will cook up very quickly, no more than a few minutes on each side. Once done, remove the fillets from pan and place on a warm plate.

3 Add shallots to the pan and saute until soft. Deglaze the pan with white wine and scrape up the browned bits at the bottom of the pan. Add butter and gently swirl to make a sauce. Add herbs, and squeeze 2 lime wedges into the sauce. Spoon over the perch.

Serve immediately with the other two lime wedges, cut into four pieces.

Serves 4.