Baked perch with lemon caper dressing recipe Recipe

Seafood lovers gather 'round for this baked perch with lemon caper dressing

On the table in 30 minutes, this fish dish will please everyone. - by Chantal Walsh

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With a succulent combination of fish, potatoes, and vegetables, this is the simple seafood dish you've been looking for.

Ingredients

600 g sebago potatoes peeled, sliced

1 tbsp water

1 red onion halved, thinly sliced

1 red capsicum thinly sliced

¼ cup olive oil (60 ml)

2 garlic cloves crushed

4 x 150 g perch fillets

Lemon caper dressing

¼ cup extra virgin olive oil (60 ml)

2 tbsp lemon juice

1 tbsp capers drained, chopped

1 tbsp fresh dill chopped

1 pinch sugar

Place potatoes and water in a flat-based microwave-proof bowl. Cover. Cook on High for 5 minutes, or until tender. Drain.
Meanwhile, make dressing. Combine all ingredients in a bowl. Season with pepper.
Transfer potatoes to an ovenproof dish with onion and capsicum. Pour over oil, garlic and salt and pepper. Toss. Place fish on top. Drizzle with 1 tbsp of the dressing.
Cook in a hot oven (200C) for 15 minutes, or until fish is tender.
To serve, pour remaining dressing over fish and vegetables

Chantal Walsh

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