Perch w/ Olives & Rosemary

Here's a simple dish that delivers the taste of the Mediterranean while providing lots of flavor and can easily be on the dinner table within 30 minutes. 

Having cured my own olives last winter, I have a good sized stash available for recipes like this one. The perch, a mild flavored fish, cooks quickly and takes on the bold flavors of the dish nicely. 

Serve this with sautéed greens, steamed broccoli, or a roasted sweet potato. As seen below, I cooked up some crimini mushrooms and added drops of parsley oil for color and flavor. 

Perch w/ Olives & Rosemary


  • 4 perch fillets (Find the most sustainable source HERE)
  • 1 cup pitted and roughly chopped olives
  • 1 cup small diced shallots
  • 2 garlic cloves, minced
  • 1 tablespoon capers, roughly chopped
  • 2 tablespoons minced pickled or raw chili pepper
  • 2 tablespoons sherry wine vinegar
  • 1/2 cup olive oil
  • 2 teaspoons chopped rosemary
  • sea salt, to taste
  • freshly cracked black pepper


  1. First prepare the olive mixture by heating a large skillet over medium-high heat. Once hot, add a few tablespoons of butter and olive oil. Add the shallots, toss then sauce for 3-4 minutes until golden brown and nicely softened. 
  2. Stir in the garlic, cook for a minute or two, then add the capers, chili peppers. Once all the ingredients are well mixed, pour in the vinegar, rosemary, olive oil, and season with salt and  pepper. 
  3. Transfer the mixture into a pyrex container and let cool to room temperature. 
  4. Clean the skillet then return to the stove top to cook the fish. 
  5. Before seasoning the perch, make 3-4 incisions into the the skin of the fish. This will help prevent the fillets from curling up as they cook. After, season well with sea salt and black pepper. 
  6. Add a few tablespoons of ghee or lard to the pan then when smoking, add the fillets flesh side down. 
  7. Allow the fish to cook for about 3-4 minutes, before flipping over and transferring over to a preheated 350°F oven for just a few moments. 
  8. Serve the fish with your favorite seasonal vegetable and a few dollops of the olive relish.