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Fall Fish

  • Saturday, November 10, 2012
  • J-Mad
  • Labels: , , , ,
  • I don't usually cook fish just because I never really learned how to do it right, but I thought that on study breaks, it might be good to experiment and finally learn.  And I came up with something pretty tasty.  This is the lemon-dill perch with wild rice, a salad, and a lemon-pomegranate garnish.

    For the fish, I just used frozen perch fillets, but any kind of whitefish would work (perch just happens to be my favorite).  Take the thawed fillet and put it in an oven-safe pan.  I then melted some margarine/butter in the microwave and put some Nature Seasoning, Garlic Power, Lemon Juice, Parsley Flakes, a touch of Oregano, and fresh Dill.  After stirring the mixture together, pour over the fish fillets.  I then baked the fish in the oven for about 12-15 minutes at 425 degrees.  After taking the fish out, I added some more fresh dill on top of the fish as a garnish and for extra taste.

    The sides are pretty easy.  The wild rice is just Uncle Ben's Wild Rice.  It's cheap to buy, easy to make, and tastes fantastic.  Basically, pour everything (including spice pack) into a pot, add some water (olive oil optional), and then let it simmer for about 27 minutes.  And ta-da.

    The salad was pretty easy to make too.  Just get a big bowl for mixing everything up and then get out a cutting board and knife for dicing up a bunch of vegetables.  I put in one large tomato, 2 red peppers, 1 leek, some artichoke hearts, black olives, fresh basil, about 2 tablespoons of balsamic vinegar, 2 tablespoons of olive oil, and seasoned with a little salt and pepper.  Mix everything together well and chill.  

     When the fish is done, serve together with the other sides.  I added some lemons with a few pomegranate seeds as a garnish (and because I always eat fish with fresh lemons).  


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