Suffolk Perch

Preparation info

  • Difficulty


  • Serves


Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About


  • 4 × 8 oz (250 g) perch
  • 4 tablespoons cooking oil
  • 4 tomatoes, skinned and chopped
  • 2 medium onions, chopped Sprig of thyme
  • Salt and pepper
  • 4 oz (125 g) soft herring roes
  • 2 oz (50 g) fresh brown breadcrumbs
  • 15 fl oz (450 ml) dry Suffolk cider
  • 2 teaspoons chopped parsley


Clean and gut the fish. Heat the oil in a flameproof casserole and add the tomatoes, onions, thyme, salt and pepper. Simmer over a low heat for 15 minutes. Mix the roes and breadcrumbs in a bowl. Add 1 tablespoon of the tomato and onion mixture, mix well and season. Stuff the fish with this mixture and place on top of the remaining mixture. Add the cider. Bake in the oven at gas 4, 350°F (180°C), for 40 minutes. Sprinkle with parsley.