Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / French Style Roasted Perch With Fennel, Tomatoes and Wine Recipe
    Lost? Site Map

    French Style Roasted Perch With Fennel, Tomatoes and Wine

    French Style Roasted Perch With Fennel, Tomatoes and Wine. Photo by Satyne

    1/9 Photos of French Style Roasted Perch With Fennel, Tomatoes and Wine

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    French Tart's Note:

    A delectable roasted fish and vegetable dish that is very popular in the South of France, especially Provence. I have listed Perch as the fish to use in this recipe, but Bream, John Dory, Halibut or Tilapia would also work very well. An elegant dinner dish, which needs very little attention, making it the perfect recipe for when you have company! Serve alongside poached or steamed seasonal vegetables, with wild rice or a simple salad.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 250C/495F/Gas 9.
    2. 2
      Grease an attractive oven to table roasting dish or tray with a little of the olive oil. About 12" x 9" in size.
    3. 3
      Wash and pat the fillets of perch dry - set to one side.
    4. 4
      Place all the prepared vegetables, dill & coriander seeds into the tray/dish and pour on the remaining olive oil; mix well and season with salt & pepper.
    5. 5
      Roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft.
    6. 6
      Remove the vegetables carefully from the oven and turn the temperature down to 180C/375F/Gas 5.
    7. 7
      Place the fillets of perch on top of the vegetables.
    8. 8
      Pour the glass or cup of wine over the top of the fish & gently cover the fish fillets with some of the vegetables, so they do not dry out during cooking.
    9. 9
      Sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables.
    10. 10
      Return the fish and vegetable dish to the oven and cook for a further 15 - 20 minutes or until the fish is cooked and opaque white in colour.
    11. 11
      Sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice.

    Ratings & Reviews:

    • on February 26, 2014

      I won't rate this since I deviated a fair bit, choosing to use a whole fish and putting all ingredients in together and just roasting for 30 minutes. Turns out I don't really like big chunks of fennel and tomatoes, only little chunks. My DH thought this was wonderful though, so I assure readers, this was just personal taste only. Thank you for sharing.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 08, 2013

      55

      This recipe is amazing and really tasty! I made a potato salad as a side dish and it was very filling and delicious. Thank you so much for sharing the recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 15, 2010

      55

      This is a 5 star keeper. I made this for a romantic dinner with my Valentine. I used cherry tomatoes as they are more flavourful in the middle of winter than larger ones. This recipe is easy, delicious and elegant. I would recommend this as a dinner party main. Thanks so much French Tart.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (11)

    Advertisement

    Nutritional Facts for French Style Roasted Perch With Fennel, Tomatoes and Wine

    Serving Size: 1 (330 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 176.0
     
    Calories from Fat 30
    17%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.4 g
    2%
    Cholesterol 54.0 mg
    18%
    Sodium 106.3 mg
    4%
    Total Carbohydrate 19.0 g
    6%
    Dietary Fiber 6.7 g
    26%
    Sugars 2.8 g
    11%
    Protein 14.6 g
    29%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites