Our recipes

Baked Victoria perch fillets in fruity marinade



  • 250g FEMEG Victoria perch fillets (1 pack)
  • 2 spring onions
  • Freshly ground black pepper
  • 2 tsp mustard
  • Salt
  • 3 tbsp olive oil
  • 5 green olives stuffed with pepper
  • 5 pitted black olives
  • 1 lemon
  • 1 clove of garlic
  • 1/2 small orange
  • 2 tbsp lemon juice
  • 1 tsp thyme leaves
  • 1 tsp oregano


Defrost, wash and pat dry the Victoria perch fillets. Halve the spring onions lengthways, and cut into strips. Cut the olives and garlic up into strips, segment the orange, rinse the lemons under hot water and cut into wedges. Stir in oil, lemon juice, mustard, salt and pepper. Place the onion in a greased baking tray, lay the fish on it and sprinkle the herbs and then marinade over the top. Spread the olives, segmented orange, lemon wedges and garlic over the Victoria perch fillets. Cook in a pre-heated oven for approx. 20 mins, at 200°. We recommend an oven fresh baguette or wild rice with it.


40 minutes

Difficulty level