Sunday, March 25, 2012

Baked Parmesan Perch and Roasted Carrots

The other day, I found a single Perch fillet in the back our freezer, and wanted to use it up. It was kind of a bummer, because John and I had to share this lovely creation. (Don't worry, we had plenty of other leftovers in the fridge to fill our bellies.) The perch recipe came from All Recipes. I had originally planned to make these Honey Balsamic Carrots from Budget Bytes, but I was multi-tasking and accidentally let the balsamic vinegar burn. Whoops! No worry, though. The carrots were delish, even without any extra sauce.

The Ingredients:

  • Roasted Carrots:
    • 2 lb. bag of carrots
    • Olive Oil
    • Salt
    • Pepper
  • Perch:
    • Perch fillet
    • 1 Tablespoon of bread crumbs
    • 1/2 Tablespoon of grated parmesan cheese
    • 1/2 Tablespoon paprika
    • 1/2 teaspoon of dried basil
    • 1 Tablespoon of butter, melted

The Steps:

  • Roasted Carrots:
    1. Peel and chop carrots into bite-size sticks
    2. Put carrot sticks on a foil-lined baking sheet.
    3. Drizzle a couple tablespoons of olive oil on top of carrots.
    4. Top with salt and pepper, to taste.
    5. Put in oven at 400 degrees for about 40 minutes.
  • Perch: 
    1. Preheat oven to 500 degrees.
    2. Combine Tablespoon of bread crumbs, 1/2 Tablespoon of parmesan cheese, 1/2 Tablespoon of paprika, and 1/2 teaspoon of basil in a shallow bowl.
    3. Line a baking sheet with foil.
    4. Melt Tablespoon of butter in microwave, then brush onto the fish fillet.
    5. Dip fish into crumb mixture, then place on foiled baking sheet.
    6. Bake uncovered for about 10 minutes, or until the fish flakes easily with a fork. 

The Photos:

Ingredients setup for the roasted carrots. 

Peel all carrots, then chop them into small sticks. (Of course, you could just use baby carrots. But I'm telling you, they aren't nearly as fresh and delicious as full-sized carrots that are chopped by hand.)

Place carrots on a foil-lined baking sheet.

Drizzle a couple tablespoons of olive oil on top of the carrots, then mix the carrots around a bit to make sure the oil is evenly distributed. 

Top with some salt and pepper, to taste. (Not much is needed.)

Bake at 400 degrees in oven for about 40 minutes. 

Here are the final carrots. Yum!

The ingredient lineup for the fish. 

Preheat the oven to 500 degrees. 

Add the dry ingredients in a small bowl: 1 Tbsp of bread crumbs, 1/2 Tbsp of grated parmesan cheese, 1/2 Tbsp of paprika, 1/2 tsp of dried basil. 

(You may notice that there looks to be more than the listed amount here. I ended up with way too much, so I halved it in the ingredients list.)

Mix together well. 

Since i was only making one fillet, I made this in my toaster oven. Line the baking sheet with foil. 

After melting the Tablespoon of butter, lightly brush onto both sides of the fish. 

Then, dip the fish into the dry ingredients, and place on the foil-lined baking sheet. 

After baking at 500 degrees for about 10 minutes, the fish should be done. To test, try pulling apart a bit with a fork. If it easily flakes, it's done. 

It went perfectly with a side of the carrots!


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