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Lake Perch with Herb Lemon Butter and Roasted Fennel

This pan-seared dish pairs perch fillet with fennel bulb, sliced, butter and lemon juice. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Heart friendly Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

47 g Protein

54 g Carbohydrates

29 g Fat

11 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

200g perch fillet 200 kcal
220g baby potatoes, halved 169 kcal
200g fennel bulb, sliced 62 kcal
12g olive oil 106 kcal
16g butter 115 kcal
15g lemon juice 5 kcal
8g fresh parsley, chopped 3 kcal
2g salt 0 kcal
1g black pepper 3 kcal

Cooking instructions

baby potatoesfennel bulbolive oilsaltblack pepper
Heat oven to 425 F (220 C). Toss fennel and potatoes with olive oil, salt, and pepper on a sheet pan.
Roast 18-22 minutes until tender, flipping once halfway.
perch filletsaltblack pepper
Pat the perch dry and season with salt and pepper.
perch fillet
Heat a nonstick skillet over medium-high heat. Add perch and sear 2-3 minutes per side until just cooked through.
butterlemon juicefresh parsley
Lower heat to medium. Add butter, lemon juice, and parsley to the pan; spoon the sauce over the fish for 30-60 seconds.
baby potatoesfennel bulb
Plate fish with the roasted fennel and potatoes; drizzle remaining pan sauce over top.