Perch or Snapper Fillet With Tomatoes and Onion

Total Time
Prep 10 mins
Cook 5 mins

From Kings cooking studio. Goes well with cous cous or rice.

Ingredients Nutrition


  1. Preheat oven to 325 degrees F.
  2. Coat a baking dish with canola oil thoroughly and add the fillets skin side down.
  3. Pour the lemon juice over the fish and bake approximately 8 minutes or less, the fish will flake when touched with a fork when done.
  4. While the fillets bake, heat a medium saute pan over medium heat and add the olive oil to it.
  5. Heat the oil and add the garlic and onions.
  6. Once the onions are translucent, add the tomatoes and parsley.
  7. Continue to saute for approximately 5 minutes over medium heat.
  8. Remove the fillets from the oven and serve with the tomatoes and onions on top.


Most Helpful

very good. The only thing I did differently is I added a quarter of an orange bell pepper (i had one on hand and had to use it up) and a 1/4 cup of white wine to the tomato and onion mixture. I was hesitant to try perch, but I was pleasantly surprised!

hillenbrookfarm February 19, 2008

LOVE this recipe! I'm new to perch as a college student who just began cooking for herself and this was a great recipe to start on. Easy to make and all the roommates were commenting on what smelled so good. Thanks for posting!

R.Stork January 14, 2008

very tasty! I used red snapper fillets and instead of olive oil and canola oil I used canola oil spray, worked great. Also added a few sliced mushrooms. The tomato/onion topping really enhanced the snapper. I will be making this again, thanks for posting!

Derf November 16, 2007

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