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Baked Butter Herb Perch Fillets

Baked Butter Herb Perch Fillets

Cindy Yonkman

"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

40 m servings 380 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 380 kcal
  • 19%
  • Fat:
  • 26.8 g
  • 41%
  • Carbs:
  • 8.8g
  • 3%
  • Protein:
  • 25.3 g
  • 51%
  • Cholesterol:
  • 167 mg
  • 56%
  • Sodium:
  • 726 mg
  • 29%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  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.

Footnotes

  • 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.

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Reviews

Read all reviews 32
  1. 38 Ratings

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Most helpful positive review

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 witho...

Most helpful critical review

I don't usually make Perch, so I looked for a recipe and found this. My family and I did not like the breading. Won't be making it again.

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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 witho...

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 ...

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...

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 als...

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

This is a GREAT recipe, and I have made it exactly as listed, and also have simplified it considerably by substituting crushed Olive Garden Seasoned Croutons for the spices and saltines. I have...

Melt the butter in the baking dish while pre-heating the oven and dip the fish in here before coating. It is easy and very tasty dish!

the recipe is a winner and have been experimenting with it for some time As a twist for the coating try Ritz crackers at a ratio of 3 to 1 with cornmeal and using the same herbs and spices as...

I really liked the breading on this and it browned nicely in the oven. My perch was bony, although my husband's piece had no bones. Will try this again with tilapia.

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