The Original Kentucky Lake & Lake Barkley Site Since 1996


Lake Barkley and Kentucky Lake Bass Recipes

Herb Crusted Perch Fillets

  • perch fillets
    extra virgin olive oil
    1 sprig fresh thyme, chopped
    1 sprig marjoram, chopped
    1 sprig chives, chopped
    ⅓ cup Italian bread crumbs
    salt and pepper

    Preheat oven to 500°F. Heat up a cast iron skillet with a heat proof handle thoroughly to a medium high heat.
    Meanwhile, score the skin of the perch fillets with a sharp knife. Turn the fillets skin side down and season the top side with salt and pepper. Combine the herbs and bread crumbs together and spread onto the fish fillets, patting gently to help it stick.
    Coat the pan with about 1/16" of olive oil and allow it to heat up. Carefully add the fillets skin side down to the pan and place in the oven. Cook for about 6 to 8 minutes or until done.

Pan Fried Perch with Herb Butter Sauce
  • perch fillets
    olive oil
    3 tablespoons butter
    2 tablespoons fresh herbs, chopped
    2 cloves garlic, minced
    1 lemon, juiced

    Lightly season the perch fillets with salt and pepper. Coat them in the flour and shake off the excess. Heat up 2 tablespoons of olive oil in a large frying pan over medium heat. Add the fillets and cook on both sides for about 4 minutes per side until lightly golden brown. Remove to serving plates and keep warm.

    Herb Butter Sauce

    Remove any burnt tid bits from the pan. Add the lemon juice, garlic and herbs, and cook until it has reduced down to nearly dry. Remove the pan from the heat source and stir in the butter until thoroughly melted. Season with salt and a generous pinch of pepper. Pour the sauce over the perch fillets and serve.

    See more of our other fresh varieties of buttery fish sauce recipes like the one we just used in this fresh water fish recipe.