Baked Nile Perch

Nile perch is a freshwater fish in the lakes and rivers of central Africa and originated in the Nile River. The largest population is in Lake Victoria and the fish is marketed as Nile perch or Lake Victoria perch. This perch can reach a massive 150 kilograms and grow up to 2 meters in length, even though the commercial sizes range from 3 to 7 kilograms. Nile Perch is mild flavored and has a moist, medium-firm texture. The big fillets and meaty texture can resemble Grouper or Sea Bass. The raw fillets have a pinkish, flesh-toned tint to them, although they will cook up white. A big bonus with Nile perch is it has one of the highest levels of Omega-3 found in any seafood.

Ingredients

Nile perch fillets

Lemon

Parsley

Chives

Method

Preheat oven to 180ºC normal bake. Place fillet in a rectangle piece of foil with a slice of lemon and close the foil to make a small package. Place the fish parcels on a tray the oven and bake for approx. 20 minutes. Take the parcel out of the oven and open carefully open. Transfer the fillet to a plate and serve with steamed vegetable, Mornay sauce and a slice of lemon.

Note:  They can also be cooked on a barbeque and use any leftover poached fish to make fish cakes.