ARTICHOKE PERCH BAKE

A Freshwater Fish Twist On A Classic Comfort Food Dish

RECIPE & PHOTO BY CAMERON TAIT

EVERYONE LOVES COMFORT food, and nothing warms the heart and soul quite like a classic artichoke and spinach bake with crab or lobster. But why not substitute the shellfish with your next catch of yellow perch?

Don’t let the simplicity of this one-pan dish fool you—it’s almost guaranteed to have your guests pleading for more.

Serves 6

Ingredients

• 8 oz cream cheese

• ½ cup mayonnaise

• 14 oz tin canned artichokes, cut in quarters

• 1 red pepper, sliced

• 1 tbsp diced jalapeno, seeds removed

• 3 green onions, chopped

• 6 oz white cheddar cheese, grated

• ¼ cup grated Parmesan cheese

• 1 cup frozen spinach, drained well

• 6 perch fillets, cut into thin slices

• 2 tbsp flour

• Salt and ground black pepper, to taste

• Zest of ½ lemon

• 2 oz grated Swiss cheese

• Toasted baguette slices

1] Pre-heat oven to 375°F. In a large mixing bowl, add the cream cheese and mayonnaise, stirring well.

2] Add the artichokes, red pepper, jalapeno, green onions, cheddar, Parmesan and spinach, and stir well. Then add the perch strips, flour, salt, pepper and lemon zest, combining gently.

3] Place the entire mixture in a 12-inch oven-proof dish, sprinkle with the Swiss cheese and bake for approximately 45 minutes or until it’s lightly bubbling. Serve with the baguette slices. OC

FOR THE GLASS

Served well-chilled, Ontario’s Trius Sauvignon Blanc VQA makes a crisp accompaniment for this fish and cheese dish with its refreshing floral notes of gooseberry and passion fruit, and hints of herbs and nuts.