| Prep: 15 mins | Cook: 20 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 376 | 26g | 12g | 13g |
| sugars | fibre | protein | salt |
| 1g | 1g | 28g | 0.5g |
Why I Love Finnish Pike Perch Fillets with Lemon Sauce
As a lover of exploration in the culinary world, my usual Italian-American fare took an exciting detour when I discovered the Finnish delight, Pike Perch Fillets with Lemon Sauce. Immerse yourself in seafood cooked to delicate perfection, then invigorated a citrusy punch that transports your taste buds to the tranquil lakes of Finland.
Encountering New Flavors
Often, when we think of Italian fare, seafood staples like shellfish and anchovies come to mind. However, I’ve always nurtured a fascination for under-the-radar ingredients, and pike perch truly played into that love. This mild, flaky fish embraced the exquisitely balanced lemon sauce in a marriage of flavors both authentic and adventurous, reminiscent of the culinary delights experienced by Chefs like Nigella Lawson during their exploration of global cuisines.
Complements and Pairings
One of the beauties of this Pike Perch Fillets with Lemon Sauce recipe is its versatility in pairing. A complementary side could be a Finnish-style potato salad or, for those who prefer to maintain a Mediterranean slant, it could be matched perfectly with a crisp Caesar salad. Additionally, a white wine such as a Sauvignon Blanc would truly bring out the zesty, tangy flavors of the fish and lemon sauce. It shares similarities with a variety of dishes, including the traditional Italian-style Chicken Piccata, ultimately making it a versatile recipe in any gourmet’s repertoire.
What You’ll Need
- 6 pike perch fillets, about 6 oz each
- Salt and black pepper to taste
- 6 tablespoons unsalted butter
- 2 tablespoons vegetable oil
- 1 cup flour
- 1/3 cup fresh lemon juice
- 1 tablespoon capers, drained
- 1/4 cup chopped fresh parsley
- 1 tablespoon grated lemon zest
Method
Step One
Season both sides of the pike perch fillets with salt and pepper. Dredge each fillet lightly in the flour, shaking off the excess. Set them aside.
Step Two
Heat the vegetable oil in a large skillet over medium heat. Once the oil is hot, add half of the butter and let it melt. Once the butter is bubbling, add the fillets to the skillet. Cook until the fillets are golden brown on each side, about 2-3 minutes per side. Once all fillets are cooked, remove them from the skillet and keep them warm.
Step Three
In the same skillet, add the lemon juice and capers, stirring to deglaze the pan. Bring the mixture to a simmer and let it cook for a minute or two to reduce slightly.
Step Four
Remove the skillet from heat and stir in the remaining butter, fresh parsley, and lemon zest. Stir the sauce until the butter is fully melted and everything is well combined.
Step Five
Return the fillets to the pan and spoon some sauce over each one. Let the fillets warm in the sauce for a minute or two, then serve them with additional lemon sauce spooned over the top.
