Perch with mushrooms


4 perch fillets
300 g of Porcini or Champignon mushrooms
1 shallot
1 clove of garlic
1 lemon
1 sprig of parsley
Extra virgin olive oil to taste
Salt and Pepper to taste
Flour to taste
Nutmeg to taste

Perch with mushrooms is a Venetian regional recipe, which combines a sea and a land ingredient in a tasty and savoury dish to try in the two cooking variants.


After having washed and dried the perch fillets, add salt, flour them and brown them in a pan on both sides with a drizzle of extra virgin olive oil; then drain them on absorbent kitchen paper and leave them aside.
In the same pan, prepare a sauté with the shallot and the crushed clove of garlic and, assoon as it starts to brown, add the cleaned and diced mushrooms. Season with salt and pepper, sprinkle with nutmeg and cook for about ten minutes.
Place four aluminium foils on the oven plate and on each foil place a fillet of perch, a portion of mushroom sauce, a slice of lemon and a few parsley leaves.
Finish cooking in a preheated oven at 180 ° C for 10 minutes.


Remember never to wash the mushrooms under running water! Clean them with the help of a knife’s blade back and a damp cloth.

Ideas and variants:

This recipe includes a variant in the type of cooking. Before stewing the mushrooms in a pan, prepare a marinade for the perch fillets with three tablespoons of extra virgin olive oil, the juice of one lemon, a few parsley leaves, salt and pepper. After 10-15 minutes, the fillets should be drained, floured, breaded first in the egg and then in the breadcrumbs and finally browned in a pan. In this case the mushrooms will be served as a side dish.