Mediterranean Salad Topped with Cheese and Herb-Crusted Perch

4 Yellow Perch Filets (skin on) , 6 oz ea
February 25, 2008 11:54:56 AM PST
Now that Lent is here, many of us are serving more fish at home or ordering it in restaurants.
  • Olive Oil 2 oz
  • Lemon Juice 1 oz
  • Garlic Minced 1 clove
  • Salt and Pepper To Taste
  • Panko Bread Crumbs ½ Cup
  • Grated Parmesan 2 Tbsp
  • Parsley chopped 2 Tbsp
  • Oregano dried 1 Tsp
  • Basil dried 1 Tsp
  • Paprika ½ Tsp
  • Olive Oil 1 Tbsp
  • Spinach washed, stems removed ½ Lb
  • Romaine Lettuce chopped ½ Lb
  • Roasted Red Pepper diced 4 oz
  • Artichoke Hearts ½ Cup
  • Red Onion Sliced ½ Cup
  • Garbanzo Beans drained, washed 1 Cup
  • Feta Cheese 4 oz
  • Cherry Tomato cut in half 8 ea
  • Olive Oil 1 ½ Cup
  • Red Wine Vinegar 2 oz
  • Orange Juice 2 oz
  • Salt and Pepper To Taste
  • Dried Oregano 1 Tbsp
  • Dijon Mustard ½ Tsp

    1. Rub the fish with lemon juice, oil and garlic inside and out. Season with salt and pepper.

    2. Mix in the herbs, cheese, seasoning and bread crumb along with 1 Tbsp of Olive Oil.

    3. Coat the fish filets with this bread crumb mixture.

    4. Place the fish on a pan with a baking paper and in a preheated oven (400 F).

    5. Cook the fish for 5 minutes and then let it cool down.

    6. Split the ingredients for the salad equally among four bowls.

    7. Blanch the carrots in boiling water for 1 minute and shock in cold water.

    8. Layer with lettuce and spinach, then peppers, artichoke, onions and tomatoes.

    9. Sprinkle with cheese and place the fish on top.

    10. To make the dressing place all the ingredients in a tight cap bottle.

    11. Shake it vigorously to blend the ingredients and pour it over the salad.


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