Comment: Works very well too for lemon sole filets. Perch filets are also excellent with tartare sauce. In this case, just cook them as indicated here, without flour. Use this recipe for the tartare sauce.
Another possibility is a confit lemon aioli (150+ g mayonnaise, 2 cloves garlic finely grated, 1/4+ confit lemon finely chopped, 2 tablespoons lemon juice).
800 g perch filets
parsley (a few sprigs)
1 dl white wine
Juice of 1 lemon
S + P
Preheat oven to 70C. Preheat the plates.
Salt and pepper the filets. Dip them in flour and shake off the excess.
Melt a little butter in a pan. Cook the filets over medium heat, flesh side, 1 to 2 min.
Turn them and cook for 20 to 30 seconds on the skin side. Reserve in the oven on paper towels.
Melt some butter in the pan and let it brown lightly over medium heat. Add the white wine, the lemon juice and parsley. Salt and let reduce for ~2 mn.
Arrange the filets on warm plates and top with sauce.