• 900 gperch
  • 25 gbutter
  • 2 tsp dried oregano
  • 1 tsp sea salt
  • ¼ teaspoon red pepper flakes
  • 1 tblsp chopped fresh parsley
  • 4 lemon slices


  • Preheat the grill to high and lay the fillets in the grill pan.
  • In a small saucepan, melt the butter over moderate heat.
  • When the foam subsides, stir in the oregano, salt and pepper flakes, and remove the pan from the heat.
  • Pour the butter mixture over the fillets and place the pan under the heat.
  • Grill the fillets for 5 minutes, then turn them over with a fish slice and give them another 5 minutes.
  • Remove the pan from under the grill.
  • Transfer the fish fillets to a warmed serving dish.
  • Pour the cooking liquid over them, sprinkle over the chopped parsley and garnish with the lemon slices.