Fresh Lake Perch, lightly breaded and pan-fried, served atop a creamy, delicious Risotto studded with peas, is popular in the Lake Garda region of Italy, where it is called Risotto al Pesce Persico.
Join us as we Eat the World, 2026 edition.......
Please join us each month as we travel the world exploring different cultures through food. I am hosting this month and asked others to join me in exploring Northern Italy. Let's see what they all brought to the table.......
- Palatable Pastime: Cheese Ravioli with Morel Sauce
- Sneha's Recipe : Malfatti With Tomato Sauce -Keto
- A Day in the Life on the Farm: Risotto al Pesce Persico
- Amy's Cooking Adventures: Tiramisu
I have been blessed to visit Italy. We started off in the Amalfi Coast and made our way north through Rome, Umbria, and Tuscany, ending in Florence.
Yesterday, I posted with my wine group, featuring a wine that I was gifted from the Lake Garda region of Italy. Having not made it that far north, I decided to look for recipes from Northern Italy and asked the members of Eat the World to virtually travel along with me.
I found this recipe from Passion and Cooking, A Taste of Italian Life, through a Google search for recipes from the Lake Garda area. Perch is also a very popular fish here in Michigan, and I have a freezer full, so I decided to try it. I adapted the recipe by reducing the serving size, adding peas to the risotto, and omitting the sage butter drizzle.
It is a delicious meal, and the pairing, which you can read about here, was wonderful as well. Speaking of meals, I am including my Weekly Menu before I share this recipe from Northern Italy.
Saturday
Out for 50th Birthday celebration
Sunday Supper
Roast Chicken with Root Vegetables
Meatless Monday
Southwestern Vegetarian Bowl
Taco Tuesday
Taco Salad
Wok Wednesday
Chicken Stir Fry
Steamed Rice
Thursday-Date Night
Out for dinner and dancing
Fish Friday
Shrimp Pasta Saganaki
Yield: 3 servings
Risotto al Pesce Persico
Fresh Lake Perch, lightly breaded and pan-fried, served atop a creamy, delicious Risotto studded with peas.
Prep time: 5 MinCook time: 35 MinTotal time: 40 Min
Ingredients
- 2 c. vegetable stock
- 4 T. butter
- 1 small shallot, minced
- 1/2 c. Arborio Rice
- 1/2 c. dry white wine
- 1/2 c. frozen peas, thawed
- 12 oz. fresh lake perch fillets (about 12 fillets)
- 1 T. olive oil
- 3/4 c. flour
- salt and pepper, to taste
Instructions
- Heat the vegetable broth in a small saucepan and keep at a simmer
- In a large sauce pan, melt 2 Tablespoons of the butter, add the shallot and cook, over medium heat until fragrant and translucent. Add the rice, season with salt and pepper, and stir until coated.
- Add the wine and cook, stirring, until evaporated. Add the vegetable broth, a ladle at a time to the rice, stirring after each addition until it is mostly absorbed before adding the next ladle. Continue until the broth is mostly incorporated, and the rice is tender in a creamy sauce.
- Stir in 1 T. of butter and the peas. Set aside to keep warm.
- Place the flour in a shallow bowl, season with salt and pepper. Dredge the perch fillets, in the seasoned flour, coating lightly.
- Melt the remaining 1 Tablespoon of butter in a cast iron skillet with the olive oil. When heated, add the fish fillets in batches, cooking until lightly browned, about a minute per side.
- Divide the rice onto plates or shallow bowls, top with the perch fillets and serve.
Notes
Adapted from a recipe found at Passion and Cooking
Nutrition Facts
Calories
579Fat (grams)
22 gSat. Fat (grams)
11 gCarbs (grams)
58 gFiber (grams)
3 gNet carbs
55 gSugar (grams)
4 gProtein (grams)
29 gSodium (milligrams)
889 mgCholesterol (grams)
143 mg
Property of A Day in the Life on the Farm
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