Perch Piccata
Perch Piccata is a classic Italian-American dish featuring delicate, pan-seared perch fillets finished in a bright, savory sauce of lemon, butter, capers, and white wine. It is a lighter, more refined take on the traditional veal or chicken piccata, highlighting the mild, sweet flavor of the freshwater fish. The dish is popular in the Great Lakes region of the United States, where perch is a local catch.
🍽️ Nutrition at a glance
This dish is high in protein and moderate in healthy fats, with very few carbohydrates. It provides a good source of omega-3 fatty acids, selenium, and B vitamins, with a typical serving containing roughly 350-400 calories.
Nutrition breakdown
| Calories | 370 kcal |
| Protein | 32 g |
| Carbs | 2 g |
| Fat | 24 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 620 mg |
| Selenium | 40 mcg |
| Vitamin B12 | 2.1 mcg |
| Phosphorus | 280 mg |
| Niacin (B3) | 4.5 mg |
| Potassium | 350 mg |
| Vitamin C | 8 mg |
| Magnesium | 35 mg |
| Omega-3s | 0.5 g |
Per 1 perch fillet with sauce (approx. 150 g) · estimated, varies by recipe
💡 What's interesting
Culturally, it represents a fusion of Italian cooking techniques with American freshwater fishing traditions. Nutritionally, the lemon-caper sauce not only adds flavor but also provides vitamin C, which can enhance the absorption of iron from the fish.
