Roast Perch with Dill and Lime Sauce

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  • 500 gms perch or any white fleshed fish
  • For the Dressing
  • 100 mls olive oil
  • 2 tbsp fresh dill, chopped
  • 2 tbsp lime pickle
  • 70 gms butter
  • salt & freshly ground black pepper


  1. Preheat oven to 220C
  2. Place the fish in a shallow bowl; mix together the oil, pickle and dill to make the dressing and pour over the fish. Cover and marinate for 15 minutes.
  3. Melt 25g butter in a pan. Add the fish, skin side down and cook for 3-4 minutes until golden brown.
  4. Turn the fish over and cook for a further 2-3 minutes.
  5. Transfer the fish into an ovenproof dish, reserving any juices in the pan and bake for 5-8 minutes.
  6. Add the marinade mixture to the pan. Add the remaining butter and whisk continuously until the sauce has thickened. Season.
  7. Place on a bed of spinach and serve with the sauce.

Further Information

Yield 4