Wholey Ocean Perch Fillets are mild tasting yet a bit sweet, with a firm, but flaky texture and sweet flavor. It’s no wonder that ocean perch fillets are one of the most popular types of seafood on the market. The meat is lean, moist and flaky.
It’s sometimes mistaken for red snapper, due to its color, but it is a completely different species. Super simple for the home cook to make, the fillet offers an easily measured option for nutrition, and is a favorite of top chefs across the country. Beautifully aromatic seared or grilled, they make elegant platings with classic sauces like lemon. The flesh is white, though not as light as cod, and it turns opaque white when cooked. Wholey Ocean Perch fillets are best baked, broiled or fried.
Wholey Seafood offers frozen, skinless/boneless fillets in excellent condition. Our ocean perch fillet products are individually quick frozen (IQF). The seasonality is year-round. It is wild caught, using the trawling method.
Whether you’re a lover of fish or are looking to try a newer taste, Wholey Ocean Perch is versatile and adaptable to a wide variety of seasonings.
BAKED OCEAN PERCH
- 1 bag Wholey’s Ocean Perch
- 1/3 cup finely chopped Onion
- 2 tbsp. Olive Oil
- 2 cloves Garlic, minced
- ¼ cup dry White Wine
- 1/8 tbsp. dried Thyme
- 1/8 tbsp. dried Oregano
- 1 large can (14-16 oz.) whole tomatoes, drained, reserving ¼ cup liquid, finely chopped
- 1/3 cup Black Olives
- 1/3 cup crumbled Feta Cheese
See thawing directions and thaw fillets. In a skillet, cook onion in oil over low heat until onion is tender. Add garlic and cook for 1 minute, stirring constantly. Add wine and bring to a boil, cook until the liquid is almost evaporated. Add the thyme, oregano and tomatoes with reserved liquid. Bring mixture to a boil and cook over moderate heat, stirring occasionally, 5 minutes or until thickened slightly. Spread half the sauce in the bottom of a casserole dish just large enough to hold the fish in one layer. Top it with perch and drizzle the remaining sauce over perch. Sprinkle olives evenly over the sauce and bake at 400 F for 15 to 20 minutes or until fish flakes easily with a fork. Top with cheese and serve.
THAW: For best results, keep in bag and thaw in refrigerator overnight. For quick thawing, keep in bag and run under cold running water until thawed.
BAKE: Preheat oven to 425 F. Place fillet in lightly oiled shallow baking dish. Season with salt, pepper, margarine or butter to taste. Bake for approximately 10-12 minutes, or until fillet flakes easily with a fork.
BROIL: Preheat broiler. Season fillet with salt, pepper or lemon to taste. Place fillet in broiler pan and broil 4 to 5 inches from heat until fillet flakes easily with a fork.
GRILL: Preheat grill and season fillet with salt, pepper and lemon juice to taste. Grill until fillet flakes easily with a fork.