YIELD 2 people
SUBSTITUTES Atlantic croaker

White Perch is a delicious panfish with white, flaky meat. They are traditionally cooked whole, but the fillets are great pan-fried of sautéed.


2 White Perch fillets

1 tbsp olive oil

Salt and pepper to taste

Creole seasoning, optional

1/3 cup finely chopped celery

1/4 cup finely chopped cilantro


Preheat oven to 400 degrees.

Rinse fish under cold water, removing any scales. Pat dry with a paper towel.

Cut vertical slits down each side of fish, spaced approximately 1/2″ apart. Coat both sides of perch with olive oil. Sprinkle salt and pepper on both sides, or substitute creole seasoning. If desired, cover the perch with chopped celery and cilantro (optional) and fill the ventral cavity with celery.

Roast in oven for 15 minutes.

Serve hot and enjoy!