Perch Meunière
Perch Meunière is a classic French dish featuring delicate freshwater perch fillets, typically dredged in flour, pan-fried in butter, and finished with a sauce of browned butter, lemon juice, and fresh parsley. It originates from France, particularly associated with the river regions like the Loire Valley, and exemplifies the 'meunière' (miller's wife) style of preparation.
🍽️ Nutrition at a glance
This dish is high in protein from the fish and fat from the butter sauce, with minimal carbohydrates from the light flour coating. A typical serving provides a good source of omega-3 fatty acids, vitamin D, and B vitamins, with a calorie range of approximately 300-400 kcal.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 32 g |
| Carbs | 6 g |
| Fat | 22 g |
| Fiber | 0.5 g |
| Sugar | 0.5 g |
| Sodium | 280 mg |
| Vitamin D | 3.2 mcg |
| Vitamin B12 | 2.1 mcg |
| Selenium | 38 mcg |
| Phosphorus | 290 mg |
| Niacin (B3) | 6.5 mg |
| Omega-3 (EPA+DHA) | 450 mg |
| Potassium | 380 mg |
| Vitamin A | 180 IU |
Per 1 fillet (about 150 g) with sauce · estimated, varies by recipe
💡 What's interesting
The 'meunière' technique is a cornerstone of French cuisine, named for the miller's wife who would use fresh flour to coat fish. Nutritionally, the browned butter sauce, while rich, adds a unique nutty flavor and contains beneficial compounds from the milk solids.
