Spring brings back one of nature's most aromatic ingredients: wild garlic. Its delicate garlic aroma pairs perfectly with fish – especially perch. In this recipe, the tender fillet gets a crispy wild garlic crust that provides both aroma and crunch. It's perfectly complemented by a light lemon orzo with herbs.

Ingredients (2 people)

For the perch

• 6-8 perch fillets with skin (approx. 600g)
• Salt and pepper
• Oil for the pan
• 1 tsp mustard (optional)

For the wild garlic crust

• 1 handful fresh wild garlic
• 40 g breadcrumbs or panko
• 20 g grated Sbrinz cheese
• 2 tbsp soft butter or olive oil
• Zest of half an organic lemon

For the lemon orzo

• 140 g orzo (rice grain pasta)
• 1 small shallot
• 1 tbsp olive oil or butter
• Juice of half a lemon
• 1–2 tbsp grated Sbrinz or other cheese
• 1 handful parsley or chives
• Salt and pepper

Preparation

1. Prepare the wild garlic crust

Finely chop the wild garlic and mix with breadcrumbs, cheese, butter, and lemon zest.

2. Prepare the perch

Lightly salt and pepper the fillets. Sauté for 2-3 minutes on the skin side. Perch fillets don't need much heat. Optionally, spread with a little mild mustard for better crust adhesion.

3. Apply the crust

Press the wild garlic mixture evenly onto the top of the fillets.

4. Cook the perch

Bake in the oven at 200 °C for about 4-6 minutes until the crust is golden brown.

5. Cook the orzo

Cook the orzo in salted water for about 8–9 minutes.

6. Refine the orzo

Sauté the shallot in olive oil, add the orzo and mix with lemon juice, cheese, and herbs.

7. Serve

Distribute the lemon orzo onto plates and place the perch with the crispy wild garlic crust on top.

Tip for perfect perch

To ensure the perch remains particularly juicy, it should be cooked for a short time only. This keeps the flesh tender and the crust nice and crunchy.