Perch roses with a parsley breadcrumb coating

INGREDIENTS
Lake Garda perch fillets
Stale breadcrumbs
Parsley
Garlic (optional)
Lake Garda extra virgin olive oil
Salt, pepper
SIDE DISH
Grilled courgettes
I put 5/6 tablespoons breadcrumbs in a bowl with chopped parsley, salt and pepper and, if liked, a chopped garlic clove. I mix to combine.

I lay the dried perch fillets on a board and oil both sides with extra virgin olive oil.


I press the oiled fillets into the breadcrumb mixture so it adheres well.

I place a 9 cm food ring on a sheet of baking parchment on a baking tray.

I oil the inside of the ring and arrange the fillets around it, working from the outside in and packing them tightly, like a rose.

I drizzle with oil.

I bake at 180°C for 12/15 minutes.
I remove from the oven, lift off the ring, garnish with parsley and serve with courgettes cut into thin ribbons with a mandoline and grilled. I finish with a drizzle of oil.