Perch Fillets With Savoy Cabbage And Bacon Recipe

Name: Perch Fillets With Savoy Cabbage And Bacon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp butter; 1/4 lb bacon, diced; 1 None onion, chopped; 1 3/4 lb savoy cabbage, shredded; 2/3 cup vegetable stock; 1/4 tsp freshly grated nutmeg; 2 tbsp plain flour; 4 None perch fillets, about 4 oz. each; 1 tsp cornstarch; 2 tbsp sunflower oil; 3 tbsp soy sauce; 3 tbsp honey; 3 tbsp balsamic vinegar; 1/2 cup fish stock

Servings: persons

1 tbsp butter
1/4 lb bacon, diced
1 None onion, chopped
1 3/4 lb savoy cabbage, shredded
2/3 cup vegetable stock
1/4 tsp freshly grated nutmeg
2 tbsp plain flour
4 None perch fillets, about 4 oz. each
1 tsp cornstarch
2 tbsp sunflower oil
3 tbsp soy sauce
3 tbsp honey
3 tbsp balsamic vinegar
1/2 cup fish stock

1
Melt the butter in a saucepan and saute the bacon and onion for 5 minutes. Add the cabbage and stir over the heat for 1 minute. Pour in the stock, add the nutmeg and season with salt and pepper. Cover and cook over low heat for 20 minutes, stirring occasionally.
2
To cook the fish, season the flour with salt and pepper and dredge the fillets in this mixture. Heat the oil in a frying pan and add the fish, skin-side down. Cook for 4-5 minutes until golden. Turn the fillets and cook for another 2 minutes. Remove fish from the pan and place on a plate.
3
To make the sauce, blend the cornstarch with 2 tablespoons water in a small bowl. In the same pan, over medium-high heat add the soy sauce, honey, balsamic vinegar, fish stock, and cornstarch mixture. Bring to a boil, reduce the heat, and simmer gently for 5 minutes until thickened. Return the fish to the pan to heat through and season to taste.
4
Spoon the cabbage and fish onto warmed serving plates and spoon the sauce over to serve.

311

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tbsp butter, 1/4 lb bacon, diced, 1 None onion, chopped, 1 3/4 lb savoy cabbage, shredded, and more.

Yes, Perch Fillets With Savoy Cabbage And Bacon falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Perch Fillets With Savoy Cabbage And Bacon

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions