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Restaurants›Rocky River Tap and Table of Mishawaka›Lake Perch Recipe

Lake Perch Recipe

Inspired by Rocky River Tap and Table of Mishawaka

Time30m

Serves4

pan seared parmesan crusted lake perch, rice, seasonal vegetables, dill mustard

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Ingredients

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Main Ingredients

4 pieces Lake Perch fillets

1 cup Parmesan cheese, grated

1/2 cup 00 bread flour

2 large Eggs

1 cup Breadcrumbs

1 tsp Celtic sea salt

1/2 tsp black pepper

4 tbs olive oil

1 cup Rice (white or brown)

2 cups Seasonal vegetables (e.g., zucchini, bell peppers, carrots)

2 tbs Fresh dill, chopped

2 tbs Dijon mustard

Method

Cooking Instructions

1

Prepare the Rice

Cook the rice according to package instructions. Fluff and set aside.

2

Prepare the Vegetables

Steam or sauté the seasonal vegetables until tender. Season with salt and pepper to taste.

3

Prepare the Lake Perch

Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated Parmesan, salt, and pepper.

4

Bread the Fish

Dip each lake perch fillet first in the flour, then in the egg, and finally in the breadcrumb mixture, pressing gently to adhere.

5

Pan Sear the Fish

Heat olive oil in a large skillet over medium heat. Add the breaded perch fillets and cook for about 3-4 minutes per side, or until golden brown and cooked through.

6

Prepare Dill Mustard Sauce

In a small bowl, mix together the chopped dill and Dijon mustard. Adjust seasoning if necessary.

7

Serve

Plate the rice, top with the sautéed seasonal vegetables, and place the pan-seared lake perch on the side. Drizzle the dill mustard sauce over the fish before serving.