Cotolette di Pesce Persico del Lago D’iseo

Name: Cotolette di Pesce Persico del Lago D’iseo (Crumbed Silver Perch Fillets with Radish, Fennel and Orange Salad)
Yield: Serves 4
Cuisine: Italian
Ingredients: 300 g fine fresh breadcrumbs; salt flakes and freshly ground black pepper; 8 x 100 g silver perch fillets, skin-on, pin-boned; 200 g unsalted butter; 1 orange, cut into segments, juice reserved; 2 bulbs baby fennel, fronds reserved; 1½ cups (225 g) plain flour; 3 eggs; 4 red radishes, trimmed, thinly sliced; extra virgin olive oil, for drizzling

Crumbed Silver Perch Fillets with Radish, Fennel and Orange Salad

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

About

If you ever visit Lombardy, you’ll find this fresh, summery dish in restaurants all around the lakes. It’s great served with a salad of whatever vegetables (or even fruit) are in season. I like radish, fennel and citrus in winter, while even fresh berries, such as blackberries and blueberries, are commonly added at the end of summer. It’s important to have the bowls of egg, flour and breadcrumbs lined up before you start crumbing the fish, then gently coat one fillet at a time. The fish sta