Broiled Pike-Perch

Pike-perch, also called sandre, made the news recently when it was cast in the role of villainous European interloper, a vicious fish that was killing and bullying its way to dominance in our canals. It has always been very popular in France and Switzerland (where it is called zander) and is a firm, white-fleshed freshwater fish which can indeed be cooked in any number of different ways. Anything you can do with cod, you can do with pike-perch, so start by treating it in the most simple way