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Perch and Polenta A La Calabrese

This perch and polenta recipe will have you feeling like you're in southern Italy and not your kitchen

Perch and Polenta A La Calabrese
Perch and Polenta A La Calabrese
Print Recipe


  • 2-4 fresh perch fish, cleaned and gutted
  • ½ cup of lemon juice
  • 1/4 slab of melted butter
  • 1/4 cup of any white wine
  • Oregano
  • Garlic powder
  • Salt


Place fish in bowl with lemon juice. Let fish sit in bowl for 1 hour. Drain and add melted butter and white wine. Sprinkle oregano, garlic powder and salt over fish.

Place fish in oven pan.  Bake at 350 degrees for about 10 minutes, or until fish is moist and flaky.

Prepare polenta as per instructions on package. By adding water and cooking at a low heat.

Once polenta is firm, yet moist, you can serve as a side dish with the perch or place cooked polenta in a cake pan (round or square) and bake in the oven at about 350 degrees for about 5 minutes, until the top of the polenta turns golden brown. Do not overcook or burn the polenta.

Once the polenta is nice and firm in the pan, you can then slice it and serve with the baked fish.

Once the fish and polenta is on your dish, you can then pour tomato sauce over the fish and add a bit of Parmesan cheese (optional).

Instead of perch you can use trout or any fish of your choice.

Polenta is the perfect side dish for fish and even poultry or meat.


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