Baked perch with potatoes and cherry tomatoes (Pesce persico al forno con patate e pomodorini) is a delicious second course. The crispy parmesan breadcrumbs make this fish even tastier.
Quick and easy to prepare, even children will love it.
In fact, this baked fish will be very reminiscent of fried fish, but lighter than fried fish thanks to the baking process.
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- Preparation time20 Minutes
- Cooking time30 Minutes
- Cooking methodOven
for the crust
Steps to make Baked perch with potatoes and cherry tomatoes
Dry the fish and prepare the breadcrumb mix
Using kitchen paper, gently dry the fish.
In a bowl, pour the breadcrumbs, grated Parmesan cheese, garlic powder, chopped parsley, salt and pepper and mix well.
Dip the fish pieces in the breadcrumb mix, coating them well on all sides. If necessary oil the fish to make the mix stick. Set aside.
Prepare the vegetables
Wash the tomatoes and cut them in half. Place them in a bowl.
Peel the potatoes, cut them into pieces of about one centimetre and place them in the bowl with the cherry tomatoes.
Dress the vegetables with extra virgin olive oil, salt, pepper and chopped parsley.
Cooking in the oven
Oil the bottom of the baking tray. Arrange the fish in a single layer.
Pour over the vegetables with all the seasoning oil.
Drizzle the fish pieces with a little oil.
Bake in a preheated oven at 180°C for about 25-30 minutes, depending on the thickness of the fillets.
Halfway through cooking, turn the fish pieces over and gently stir in the vegetables.
To check the cooking time: the fish will cut easily with a fork.
Serve immediately on the table.
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