Whether you have fresh or frozen fish on hand, this Perch Supreme recipe is fast and easy. There is no need to thaw individually frozen fish fillets to prepare this easy and tasty main dish. The flavor is enhanced by the use of white wine, but you can also substitute water if need be. You may also use any other type of white fish instead of perch with great results.

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Perch Supreme
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Course Dinner, Main Dish
Cuisine American
Keyword Fish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1.5 lbs Fish Fillets frozen individually
  • 2 Tablespoons Butter or margarine
  • 2 Tablespoons Lemon Juice
  • 1 can Cream of Mushroom Soup concentrated 10 3/4 oz can
  • 1/2 cup Milk
  • 1/2 cup Dry White Wine or water
  • 1 teaspoon Dried Tarragon Leaves
  • 2 Tablespoons Sliced Almonds thin and toasted
  • 1 small Yellow Onion sliced very thin
  • 4-5 medium Baby Bella Mushrooms sliced
Course Dinner, Main Dish
Cuisine American
Keyword Fish
Prep Time 10 minutes
Cook Time 30 minutes
Servings
servings
Ingredients
  • 1.5 lbs Fish Fillets frozen individually
  • 2 Tablespoons Butter or margarine
  • 2 Tablespoons Lemon Juice
  • 1 can Cream of Mushroom Soup concentrated 10 3/4 oz can
  • 1/2 cup Milk
  • 1/2 cup Dry White Wine or water
  • 1 teaspoon Dried Tarragon Leaves
  • 2 Tablespoons Sliced Almonds thin and toasted
  • 1 small Yellow Onion sliced very thin
  • 4-5 medium Baby Bella Mushrooms sliced
Votes: 0
Rating: 0
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Instructions
  1. If fish has a thick layer of ice in it, plunge into warm tap water just long enough to release the ice, then wipe dry. Spread 1 tablespoon of the butter in the bottom of a 13"x9" baking dish. Arrange thinly sliced onion over the butter.
  2. Evenly spread out the frozen fish fillets over the onion slices in a single layer. Pour the remaining melted butter over fish. Sprinkle the lemon juice over fish.
  3. In a small bowl, mix soup, milk, wine and tarragon until smooth. Pour evenly over fish.
  4. Add sliced fresh mushrooms over the top of the fish, and cover dish with foil. Bake at 400 F. for 20 minutes, then uncover and continue to bake an additional 10 minutes.
  5. Garnish with toasted sliced almonds before serving over cooked rice pilaf.
Recipe Notes

Any individually frozen fish fillets may be used if they are no thicker that 3/4". Thicker fish fillets take longer to cook, but the sauce is equally good on them. If skinless fresh fish is used, reduce baking time by 5 minutes.

Perch Supreme is good served with the rice pilaf, buttered peas and broiled tomato halves.

For 2 servings: use half of the ingredients and a 6"x9" baking pan.

For 8 servings: Double the ingredients and use 2 baking pans.