Autumn is the high season for many light fish, including perch.
In this recipe, perch fillets get their surface a beautiful color in a frying pan.
Start cooking by removing the bones from the fish fillets, unless you have asked the fishmonger to remove them.
The boneless fillets are seasoned with salt and pepper and left to season for ten minutes.
The fish are then placed in a frying pan and fried with garlic in a butter-oil mixture for about 2-3 minutes on each side.
A fishy friend is made with a rich avocado sauce, which is seasoned with lemon and fresh thyme.
Serve with fish and sauce even with boiled potatoes or vegetables.
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