Julee Rosso, Sheila Lukins

Broiled Perch

Preparation info

  • 4

    portions
    • Difficulty

      Easy

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Ingredients

  • 4 perch fillets (about 6 ounces each), skinned
  • Salt and freshly ground black pepper, to taste

Method

  1. Preheat the broiler.
  2. Lightly season the fillets with salt and pepper, and broil until cooked through, about 5 minutes.
  3. Cut the butter into twelve thin slices. Arrange three slices, overlapping, on each fillet, sprinkle with parsley, and serve.