Savour the crispy, golden delight of Parmesan Baked Perch, paired perfectly with crunchy zucchini fries for a meal that promises to transport your taste buds straight to a seaside escape.
The succulent fillets of wild-caught white perch are lovingly coated in a zesty blend of lemon, honey mustard and herbs, then topped with a savoury crust of panko and Parmesan that bakes to a perfect crisp. Accompanying them, the zucchini fries offer a tender bite inside their Parmesan-laden crunch, completed beautifully by a creamy garlic Parmesan dip that ties every flavour together in a harmonious feast for the senses.
Salt and pepper to taste (about 1/2 teaspoon each)
2 teaspoons oregano
1 teaspoon paprika
Crunch Topping
1 cup Panko Bread Crumbs
1 1/3 cup grated Parmesan Cheese
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon oregano
Salt and pepper to taste
Zucchini Fries
5-6 zucchinis, cut in half and then each half into thirds to look like fries
1 cup all purpose flour in a plate
2 eggs, beaten in a shallow plate
2 cups grated Parmesan cheese in a plate
Garlic Parmesan Dip
1 clove garlic
3/4 cup mayonnaise
1 teaspoon sugar
1/2 cup grated parmesan cheese
1 tablespoon apple cider vinegar
1 teaspoon lemon juice
Salt and pepper to taste
1 teaspoon oregano
2 tablespoons Avocado oil spray or any oil
Directions
Preheat the oven to 420 degrees F.
Start by preparing the fish. Mix the wet coating ingredients in a shallow dish and set aside.
Mix the dry coating ingredients in a baking sheet or shall dish and set aside.
Pat dry the Perch fillets and one by one, press down the fish flesh side down (skin side up) on the wet coating.
Remove the fish and press the same side on to the dry coating, resting well so the coating sticks.
Place the fish on a parchment lined baking sheet with the skin side down, and the coated side up.
Repeat with the remaining fish fillets and drizzle the fish with the olive oil.
Bake in the oven for 15-18 minutes until cooked through, and the coating is lightly golden and crisp.
In the meantime, prepare the zucchini fries. Cut them to the length and thickness you desire.
For standard size zucchini, you can trim the top and bottom of the zucchini, and cut it in half. Then cut each half into three wedges/fries shape.
One by one, dip each zucchini piece into the bowl of flour, remove it shaking any excess, dip it into the bowl of eggs, remove it and dip it into the parmesan cheese to coat on all sides.
Arrange the prepared zucchini fries in the basket of your air fryer and drizzle or spray with the oil.
Air fry the zucchini at 400 degrees F for 12 minutes, shaking them halfway. They will be golden and crisp on the outside, while have a bite on the inside.
To make the parmesan garlic dip, mix all ingredients in a bowl.
Serve the Perch with zucchini fries and the parmesan dip.
