Suffolk Perch

Preparation info
  • Serves


    • Difficulty


Appears in

By Keith Floyd

Published 1988

  • About


  • 4 × 8 oz (250 g) perch
  • 4 tablespoons cooking oil


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 i