We’re big fans of lake perch ~ straight from Lake Michigan ~ mild tasting, bearing snowy white meat with no “fishy” odor like ocean perch.
It’s on the cool side here, a good excuse for starting up the oven yesterday, and baking the fish instead of grilling.
Now, here’s why I like this recipe so much: The breading surrounding the perch bakes into a crispy crunchy coating ~ it’s the same mouthwatering texture of fried fish, minus a plethora of fat and calories.
Adjust the seasonings to your liking; add red pepper flakes if you prefer a little heat, or Parmesan cheese, if that’s what floats your boat. And then simply bake for a mouth-watering meal.
I hope you try it and like it as much as we do!
Baked-crisp Lake Perch
1½ pounds lake perch fillets
3 tablespoons butter, melted
2 tablespoons lemon juice
1½ cups panko bread crumbs
1 teaspoon dill weed
2 teaspoons garlic powder
2 teaspoons smoked paprika
1 teaspoon oregano
½ teaspoon salt
1 teaspoon seasoned pepper
Preheat oven to 375 degrees.
Whisk butter and lemon juice in small bowl, brush on each fillet.
In a zip lock, combine remaining ingredients and coat fillets with mixture.
Coat a baking pan with cooking spray.
Arrange breaded fish on pan, skin side down.
Bake 12-15 minutes, until fish is crispy and flakes easily with a fork.