This is a really simple dish, but with a freshly caught Lake Garda perch and a few fresh herbs, excellent results are guaranteed.
Peel the potatoes and thinly slice them using a mandolin, then wash and dry them.
Place them on an oven pan covered with parchment paper and olive oil. Arrange them on the pan, overlapping them slightly so as to give them a round shape, and add the salt, pepper, rosemary and sage. Bake at 180°C until they are well-cooked and have a good color. Meanwhile, put the butter, sage, rosemary and garlic clove in a pan. Melt the butter and add the perch fillets, browning them on both sides and adjusting for salt and pepper.
Take the potatoes out of the oven and arrange the fillets in a radial pattern. Add the sun-dried tomatoes, a drizzle of olive oil and serve hot.
Da “In cucina con Lilly” / incucinaconlilly.com