Perch with creamy mushroom & leek sauce

Perch with creamy mushroom & leek sauce

(6) Rate it

  • 0:05 Prep
  • 0:25 Cook
  • 4 Servings
  • Capable cooks

Featured in
Leek recipes, Mushroom recipes


  • 2 tablespoons olive oil
  • 600g Nile perch fillets, cut into 4 serving portions
  • Salt & freshly ground pepper
  • 1 leek, halved lengthways, thinly sliced
  • 200g Swiss brown mushrooms, thinly sliced
  • 2 garlic cloves, crushed
  • 1/2 cup (125ml) white wine
  • 300ml carton cream
  • Steamed baby carrots, to serve
  • Steamed potatoes, to serve
  • Chopped fresh dill, to serve


  • Step 1
    Heat half the oil in a large non-stick frying pan over medium-high heat. Season both sides of the fish with salt and pepper. Add to pan and cook for 3 minutes each side or until crisp and just cooked. Remove from pan, cover loosely with foil and set aside.
  • Step 2
    Heat remaining oil in the pan over medium heat. Add leek, mushrooms and garlic. Cook, uncovered, stirring often, for 10-12 minutes or until leeks and mushrooms are very soft.
  • Step 3
    Increase pan heat to high and add wine. Cook for 1 minute. Add cream and reduce heat to medium.
  • Step 4
    Simmer, uncovered, for 5-6 minutes or until the sauce reduces and thickens slightly. Add fish to the pan and spoon sauce over the fish to warm through.
  • Step 5
    Toss dill with steamed carrots and potatoes. Serve with fish.


  • 2954 kj


  • 61g

    Fat Total

  • 26g

    Saturated Fat

  • 33g


  • 147.76mg


  • 4g

    Carbs (sugar)

  • 4g

    Carbs (total)

All nutrition values are per serve
  • Author: Alison Roberts
  • Image credit: Steve Brown
  • Publication: Fresh Living



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