Impress Your Guests With This Delectable Roasted Perch Dish

Listen up, foodies and culinary enthusiasts! Today, I bring you a mouthwatering recipe that will transport your taste buds to the quaint streets of France. Are you ready to savor the flavors of the Mediterranean and indulge in the best-kept secrets of French cuisine? If so, then buckle up as we embark on a gastronomic journey to discover and prepare the French Style Roasted Perch with Fennel, Tomatoes, and Wine Recipe.

This recipe is simply divine – it combines the delicate flavors of fresh perch fillets with aromatic fennel bulbs, vine-ripened tomatoes, and a splash of dry white wine. The dish is seasoned with zesty lemon, earthy dill, toasted fennel seeds, and finished with a drizzle of olive oil. Once it’s ready, you’ll have a platter of perfectly roasted fish that has soaked up all the delicious juices from the vegetables.

What’s more, this dish is versatile and can be enjoyed in different ways. Whether you bake it as a whole roasted fish or grill fillets until they’re crispy on the outside and tender on the inside – this recipe will always yield mouthwatering results. Plus, it’s easy to make- perfect for cooks of all levels.

So without further ado, let’s gather our ingredients and unleash our inner chef. Trust me- your family and friends will thank you for serving them this culinary masterpiece inspired by some of the best Mediterranean fish dishes.

Why You’ll Love This Recipe

French Style Roasted Perch With Fennel, Tomatoes and Wine
French Style Roasted Perch With Fennel, Tomatoes and Wine

Ladies and gentlemen of the culinary world, I bring before you a recipe that will awaken your taste buds and leave your stomach’s wanting more. A French-style roasted perch with fennel, tomatoes, and wine. This exquisite dish is sure to impress even the finest palates. Let me tell you why this recipe is one-of-a-kind and why you will love it.

Firstly, this dish is simple to prepare but complex in flavor. The roasted perch is seasoned with just pepper and salt, which lets its natural flavor shine through. The fennel seeds add depth to the fish while making it an unlikely but perfect pairing with the cherry tomatoes. Together they create a pleasant melody on your tongue that you won’t soon forget.

Secondly, the dry white wine in this recipe adds a whole new dimension to the dish. It infuses into the fish and vegetables creating a sauce that brings everything together in perfect harmony. As the fish cooks in white wine, it absorbs a delicious flavor that elevates it beyond any other baked fish recipe you’ve tried before.

Lastly, this recipe is versatile, fitting perfectly into various occasions – whether it’s a romantic dinner for two or a family meal. And if you’re skeptical towards fish dishes or looking for something unique to serve your guests during an important celebration, then give French-style roasted perch with fennel, tomatoes, and wine recipe a try.

So there you have it folks! Three reasons why you’ll love this recipe: simplicity meets complexity; the exquisite taste from dry white wine; and finally its versatility that adapts to any occasion. Therefore, do not be shy but pick up your favorite knife and let’s embrace our inner chefs by having an extraordinary cooking experience with this French classic!

Ingredient List

“Fall in love with the flavors of the Mediterranean with this French-style roasted perch!”

Here are the ingredients that you will need for making French Style Roasted Perch With Fennel, Tomatoes and White Wine:

  • Perch Fillets: You can use whole perch roasted or best grilled perch fillets depending on your preference.
  • Fennel Bulbs: These will add a sweet aroma and delightful crunch to your dish.
  • Tomatoes: Use cherry tomatoes or cut regular tomatoes into quarters.
  • Shallots: They add a mild onion flavor to the dish without overpowering it.
  • Dry White Wine: This ingredient adds a necessary tanginess and acidity that complements the flavors in the dish and makes it stand out.
  • Lemons: The vibrant citrus flavor of lemons is important as it balances the overall flavors of the dish.
  • Olive Oil: Extra virgin olive oil is best used for this recipe as it adds depth and richness to the dish.
  • Fennel Seed and Dill: These herbs greatly enhance the overall savory taste of roasted orange roughy fish with fennel and lemon.
  • Salt and Pepper: Always remember these two indispensable spices when seasoning any dish.

The Recipe How-To

“Let the scent of roasted fennel and garlic fill your home and your taste buds.”

Prepare the Fennel and Tomatoes

First, prepare the fennel bulbs, by cutting each bulb into quarters and cutting out the core. Then, thinly slice each quarter fennel bulb crosswise.

Next, prepare the tomatoes by placing a pint of cherry tomatoes in a baking dish. Drizzle them with some olive oil, sprinkle on some salt and pepper, and toss them together to coat.

Place the sliced fennel over top of the tomatoes and sprinkle with some fennel seed, dill and shallots.

Prepare the Fish

Begin by preheating your oven to 375°F.

Place four perch fillets on top of the fennel mixture, lightly salt and pepper them to taste, then pour in 1 cup of dry white wine over everything.

Bake the Fish

Bake the whole dish in the oven for about 35 minutes or until the fish is cooked through and flakes apart easily with a fork.

To test if your fish is done, make an incision along its fattest part; if you can see that it’s cooked all the way through – no longer translucent but white – it’s ready.

Once it’s fully baked, serve it up hot directly from the baking dish with some sliced lemons on top alongside freshly steamed potatoes, or transfer everything into a separate serving dish.

If you’re looking for a more substantial meal option, try serving up this roasted fish alongside other Mediterranean-inspired sides like artichokes or olives to round everything out.

Substitutions and Variations

“Satisfy your seafood cravings with this delicious and healthy roasted perch dish.”

Behold! Though the recipe is excellent as it is, there are some substitutions and variations that thou might want to consider.

– Fennel: If thou cannot find fennel bulb, anise or celery can be used instead. But verily, fennel has a unique licorice-like flavor that contributes much to the dish.

– Perch fillets: Fillets of sea bass, red snapper, tilapia or trout are also good options. Dost thou want something meatier? Thou can use whole roasted fish like cod, branzino or striped bass.

– Wine: For best results, choose a dry white wine. Sauvignon Blanc, Chardonnay or Pinot Grigio are recommended. But if thou dost not enjoy wine or cannot consume it for any reason, white grape juice diluted with water can be substituted.

– Tomatoes: Cherry tomatoes are preferred for their sweetness and convenience but other tomato varieties such as plum tomatoes or beefsteak tomatoes can be used. Sun-dried tomatoes or tomato paste can also be used instead of fresh tomatoes.

– Fennel seed: If thou dost not have fennel seed at hand, coriander or cumin seeds can be substituted.

– Garlic: Some shalt say garlic is an essential ingredient in many dishes including this one. Thus adding minced garlic to the shallot mixture before adding the tomatoes can intensify the garlic taste. Or for less intensity thou can roast a whole garlic bulb along with the fish.

These substitutions and variations may slightly alter the taste of the dish but fear not as each rendition brings its own flavor profile and uniqueness.

Serving and Pairing

“Bring a touch of gourmet to your weeknight dinners with this easy recipe.”

Ah, what a divine dish this French style roasted perch with fennel, tomatoes and wine is! The delicate yet lively flavors of the fennel and tomatoes are perfectly balanced with the subtle sweetness of the shallots and white wine sauce. This dish pairs perfectly with a crisp dry white wine that can stand up to the bold flavors and acidity of the tomatoes and fennel.

If you’re feeling indulgent, pair it with a glass of Sancerre or Pouilly-Fumé from the Loire Valley in France. The minerality in these wines will complement the brininess and flaky texture of the perch. Alternatively, you can choose a Chablis from Burgundy for a more acidic and delicate pairing.

For those who prefer red wine, I recommend a light-bodied Pinot Noir or Beaujolais that won’t clash with the fish’s flavor. The subtle tannins in these wines will help cut through the richness of the fish while still being gentle enough not to overpower it.

As for side dishes, some creamy mashed potatoes or crusty French bread would be a perfect accompaniment to this baked fish recipe. And if you want to add some greens, go for a simple arugula salad dressed lightly with lemon juice and extra virgin olive oil.

Trust me when I say this – you’ll be transported to a Mediterranean paradise with every bite of this scrumptious French style roasted perch with fennel, tomatoes and wine. Bon appétit!

Make-Ahead, Storing and Reheating

“Enjoy the juicy tomatoes and crispy fish with a refreshing glass of white wine.”

If you are hosting a dinner party, you can prepare this French Style Roasted Perch with Fennel, Tomatoes and Wine recipe a day before and store it in the refrigerator. The flavors will meld and intensify, making it an even more delicious dish. When you are ready to serve the dish, simply reheat it in the oven, on a low temperature, for 10-15 minutes until it is warmed throughout.

You can also store any leftovers from this recipe in an airtight container in the refrigerator for up to two days. For best results when reheating, use an oven or toaster oven on a low temperature to ensure that the fish doesn’t become overcooked. Alternatively, you can gently reheat the dish in a saucepan over low heat, being careful not to overcook the fish.

As with most fish dishes, we don’t recommend freezing this recipe since delicate fish such as perch tends to become mushy once thawed. If you must freeze it though, wrap the whole roasted fish tightly in foil or plastic wrap before placing it in airtight containers or freezer-safe bags. Use within one month of freezing for optimal quality.

Overall, this French Style Roasted Perch with Fennel, Tomatoes and Wine recipe is best enjoyed fresh out of the oven. However, with proper storage and reheating techniques, you can still enjoy this delicious Mediterranean baked fish recipe for several days.

Tips for Perfect Results

“Transform your dinner table into a French bistro with this savory roasted perch.”

When cooking French Style Roasted Perch with Fennel, Tomatoes, and Wine, there are various tips to ensure that you achieve optimal results. Here are some tips to consider:

Firstly, ensure that you evenly coat the perch fillets with salt, pepper, and fennel seeds before cooking. This will infuse the fish with fantastic flavors and aromas.

Secondly, when roasting the fish in the oven or baking it on a grill, make sure to place some sliced lemons over the fish fillets. The acidity from the citrus will improve the taste of the roasted fish.

Thirdly, when making the tomato sauce to serve alongside this dish, try using De La Terre’s dry white wine. Its unique flavor profile is guaranteed to add complexity and richness to your tomato sauce.

Fourthly, consider pairing this French Style Roasted Perch with Fennel, Tomatoes, and Wine with potatoes or rice as they are great options for soaking up extra tomato sauce or white wine sauce.

Lastly, take your time preparing your ingredients for this recipe. Ensure that your shallots and fennel bulbs are cut into thin and uniform pieces for even cooking. Also, halving or cutting cherry tomatoes into quarters will ensure that they cook through while remaining moist during roasting.

With these tips in mind, you can effortlessly create a flavorful and delicious French-style roasted perch dish that will impress anyone who tries it.

Bottom Line

Thus, this french style roasted perch with fennel, tomatoes and wine recipe is the perfect choice for those seeking an elegant and flavorful dish that is both easy to make and sure to impress. The combination of tender roasted perch fillets, sweet cherry tomatoes, aromatic fennel bulbs, and dry white wine creates a harmonious balance of flavors and textures that will leave your taste buds longing for more.

So, whether you are new to cooking fish or a seasoned seafood enthusiast, this recipe is a must-try. Its versatility allows for substitutions and variations based on personal preferences, making it an excellent choice for any occasion. Moreover, its healthy ingredients make it a great option if you are looking for Mediterranean-inspired dishes, such as Italian or Jamie Oliver’s mediterranean baked fish recipe.

So what are you waiting for? Grab some potatoes and start cooking this delicious French-style roasted perch with fennel, tomatoes and wine recipe today. Not only will you have a delightful meal to serve up to your family and friends but also have an opportunity to experience the flavors of Southern France right in your own home.

French Style Roasted Perch With Fennel, Tomatoes and Wine

French Style Roasted Perch With Fennel, Tomatoes and Wine Recipe

A delectable roasted fish and vegetable dish that is very popular in the South of France, especially Provence. I have listed Perch as the fish to use in this recipe, but Bream, John Dory, Halibut or Tilapia would also work very well. An elegant dinner dish, which needs very little attention, making it the perfect recipe for when you have company! Serve alongside poached or steamed seasonal vegetables, with wild rice or a simple salad.
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Prep Time 15 mins
Cook Time 1 hr
Course Main Course
Cuisine French
Calories 176 kcal


  • 6 perch fillets
  • 3 fennel bulbs, cut into quarters, reserving the fennel fronds for a garnish
  • 3 tomatoes, peeled and cut into quarters
  • 3 shallots, peeled and finely chopped
  • 1 red pepper, trimmed and cut into chunks
  • 2 tablespoons dill
  • 1 teaspoon coriander seed
  • 1 tablespoon olive oil
  • 1 teaspoon fennel seed
  • 1 cup dry white wine, such as colombard
  • 2 lemons, 1 sliced and 1 cut into wedges
  • salt
  • pepper


  • Pre-heat oven to 250C/495F/Gas 9.
  • Grease an attractive oven to table roasting dish or tray with a little of the olive oil. About 12" x 9" in size.
  • Wash and pat the fillets of perch dry - set to one side.
  • Place all the prepared vegetables, dill & coriander seeds into the tray/dish and pour on the remaining olive oil; mix well and season with salt & pepper.
  • Roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft.
  • Remove the vegetables carefully from the oven and turn the temperature down to 180C/375F/Gas 5.
  • Place the fillets of perch on top of the vegetables.
  • Pour the glass or cup of wine over the top of the fish & gently cover the fish fillets with some of the vegetables, so they do not dry out during cooking.
  • Sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables.
  • Return the fish and vegetable dish to the oven and cook for a further 15 - 20 minutes or until the fish is cooked and opaque white in colour.
  • Sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice.

Add Your Own Notes


Serving: 330gCalories: 176kcalCarbohydrates: 19gProtein: 14.6gFat: 3.4gSaturated Fat: 0.5gCholesterol: 54mgSodium: 106.3mgFiber: 6.7gSugar: 2.8g
Keyword < 4 Hours, European, Healthy, Low Cholesterol, Lunch, One-Dish Meal, Oven, Perch, Roast, Savory, Tilapia, Vegetable
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