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Pike-perch meunière with capers

Pike-perch meunière with capers

Main dishes

A Romanian recipe: breaded and pan-fried cod fillets, served with a rich butter sauce flavored with lemon, capers, and parsley.

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Recipe from Strainu, Kihoiu, adapted by Recette de cuisine · · updated on

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The perch, a freshwater fish highly valued in Romania, is perfect for pan-frying: a generous sauce made with butter and lemon, enhanced with capers and parsley.

Ingredients and directions

  • Prep time30 min
  • Cook time30 min
  • Total1 hr
  • DifficultyEasy
  • CostBudget
  • Cooking methodfrying pan
  • Estimated cost$3.75 $0.94 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 15, 2026.
  • Vegetarian

Ingredients

4 people
  • $0.14
  • $0.17
  • $1.85
  • $0.47
  • $0.28
  • $0.57
  • $0.27

Prices from US supermarkets for 5 of 7 ingredients; Belgian prices for the rest.

Directions

  1. Scale and gut the fish, remove the head and tail, rinse it, dry it, and then separate the fillets with a sharp knife. ≈ 8 min
  2. Cut them into 125-150g portions, dust them with flour, and shake off any excess. ≈ 8 min
  3. Cook them in hot oil for about 8 minutes on each side, until the flesh turns white.
  4. Drain them on paper towels, season with salt and pepper, and keep them warm in a warm oven, with the door slightly ajar.
  5. Discard the oil, wipe down the frying pan, and melt the butter in small pieces until it foams.
  6. Add the lemon juice, mix over low heat, then stir in the capers, parsley, salt, and pepper, and continue stirring until the sauce thickens.
  7. Serve two pieces of fish per plate, with a sauce, and lemon slices. ≈ 2 min

The bill

Pike-perch meunière with capers

  • flour$0.14
  • oil for cooking$0.17
  • 200 g of butter$1.85
  • 200 ml of lemon juice$0.47
  • 1 lemon$0.28
  • 2 tablespoons of finely chopped capers$0.57
  • salt, pepper$0.27

Total$3.75

that's $0.94 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 sander, approximately 1.2 kg in weight (or 8 fillets, each weighing 125-150 g)
  • flour
  • oil for cooking
  • 200 g of butter
  • 200 ml of lemon juice
  • 1 lemon
  • 2 tablespoons of finely chopped capers
  • 2 bunches of chopped parsley
  • salt, pepper

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