[ ./recipes/mains/yellow-perch-baked.md ]
★ AMERICAN · MAINS
Pan-Fried Yellow Perch with Garlic-Thyme
Butter.
SERVES
2
TOTAL
20m
ACTIVE
15m
LVL
EASY
// SUMMARY
Simple, elegant pan-fried yellow perch—the kind of meal that honors the catch. Fillet the fish, remove the pin bones, then fry skin-side down in a hot pan with a splash of neutral oil. Baste with garlic-thyme butter until the flesh is flaky and fragrant. Perfect for when you want the fish to speak for itself.
// INGREDIENTS
| — 2–3 yellow perch fillets, skin on, pin bones removed | ||
| 1 | tbsp | neutral oil (sunflower or grapeseed) |
| — Salt and freshly ground black pepper | ||
| 2 | tbsp | butter, melted |
| 1 | small garlic clove, finely minced | |
| 1 | tsp | fresh thyme leaves (or 1/2 tsp dried) |
| — Pinch of salt | ||
// METHOD
- 01
Pat the fillets dry and season lightly with salt and pepper. Let sit for 5 minutes.
- 02
Heat a pan over medium-high heat. Add a splash of neutral oil.
- 03
Place the fillets skin-side down and fry for 3–4 minutes, until the skin is crisp and the flesh is opaque about halfway up.
- 04
Meanwhile, mix the melted butter, garlic, thyme, and a pinch of salt in a small bowl.
- 05
Flip the fillets and baste with the garlic-thyme butter. Cook for 1–2 minutes more, basting often.
- 06
Remove from the heat and let rest for 1–2 minutes before serving.
// NOTES
- — Remove pin bones with tweezers or a small knife before cooking. Run your finger along the flesh to find any remaining bones.
- — Do not overcook—perch is delicate and dries out quickly. It is done when it flakes with a fork.
- — A squeeze of lemon at the table is optional but classic.
// VARIATIONS
- → Herb swap: Use dill or parsley instead of thyme for a lighter finish.