Perch Fillets with Sage

Name: Perch Fillets with Sage
Yield: Serves 4
Ingredients: ½ pint (300 ml) double cream; Salt and pepper; 1½ oz (40 g) butter; 10 fresh sage leaves; 8 fillets of perch

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd on Fish

By Keith Floyd

Published 1985

About

Ingredients

8 fillets of perch
½ pint (300 ml) double cream
1½<

Starter
Pescatarian
Gluten-free

Method

Wash and dry the perch and set the oven to gas mark 7/425°F/220°C.

Put the cream into a saucepan and bring to the boil. Butter a baking tray with half of the butter. Put in the sage and lay the fillets on top. Add salt and pepper and cover with the warm cream. Scatter the remaining butter in lumps over the cream. Bake in the oven for about 15 minutes.