Baked Butter Herb Perch Fillets Recipe -
Baked Butter Herb Perch Fillets Recipe
  • READY IN 40 mins

Baked Butter Herb Perch Fillets

Recipe by  

"My son Steve made this for us, and I was blown away by how easy it is and how awesome it tasted!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    25 mins

    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Pour butter into a shallow dish. Combine cracker crumbs, Parmesan cheese, basil, oregano, salt, and garlic powder in a separate shallow bowl.
  3. Dip perch fillets into melted butter and press into the seasoned cracker crumbs to coat. Arrange coated fillets on a baking sheet.
  4. Bake in the preheated oven until the coating is browned and fish flakes easily with a fork, 25 to 30 minutes.
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  • Editor's Note:
  • The nutrition data for this recipe includes the full amount of the butter and breading ingredients. The actual amount of butter and breading consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
May 04, 2015

We aim for low carb meals with a diabetic in the family so I used 1/2 cup Parmesan cheese and didn't use any cracker crumbs. It came out great. Obviously the recipe is changed quite a lot without adding the cracker crumbs...but the seasonings, the butter, the tenderness of the filets after about 25 minutes...these make this recipe a 5 star recipe!

Most Helpful Critical Review
Mar 14, 2013



23 Ratings

Dec 03, 2012

I just made this recipe for the 2nd time. I used Panko bread crumbs instead of saltines (just for convenience) and it was awesome! My teen and toddler loved it. I guess it would be great for any white fish!

Oct 04, 2012

I made this for dinner last night and it was easy to make and tasted wonderful. I even made some without the crackers (gluten free) for myself and it was just as good. We eat lots of fish, and I try lots of recipes. This was our favorite.

May 08, 2013

I did a dairy free version with no cheese and coconut oil instead of butter. It turned out beautiful, dairy-free, and delicious!

Feb 07, 2013

This recipe plays up the already buttery flavor of the perch and gives a nice crisp coating without resorting to frying. I made one change, using Ritz cracker crumbs instead of saltines. I also bumped the flavor by toasting my butter. I omitted the Parmesan since it was a component of one of the sides. Thank you, Cindy, my family loved dinner and half of the claim the don't like fish.

Nov 09, 2014

I will use this recipe again as it was very good. The reason for 4 stars instead of 5 stars is that the breading did not stick that well to the perch. I did use Ritz crackers and I have used them for breading in other recipes which turn out. Will have to try a different method of breading it next time.

Jun 23, 2013

I have one who won't eat fish, so I revised the recipe as follows - instead of crackers, crunched up sour cream and onion chips and mixed with panko crumbs. Then dipped fish in flour, egg mixed with milk (only 2 Tbsp) then coating. Did the same for chicken strips. I put them all on cooling racks over a rimmed baking sheet. Cooked at 350 for 20-30 minutes. Yum!


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  • Calories
  • 380 kcal
  • 19%
  • Carbohydrates
  • 8.8 g
  • 3%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 26.8 g
  • 41%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 25.3 g
  • 51%
  • Sodium
  • 726 mg
  • 29%

* Percent Daily Values are based on a 2,000 calorie diet.

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