Perch baked with herbs

Ingredients:

• 4 perch fillets
• 4 tbsp (60 g) unsalted butter, room temperature
• 2 tablespoons chopped fresh tarragon or basil
• 220 g of any fresh mushrooms, cut into strips
• 4 stalks celery, cut diagonally
• 1 bunch of green onions, cut into rings
• Salt and freshly ground pepper

Preparation:

1. Preheat oven to 200 C. In a small bowl, combine butter and tarragon and set aside.
2. Cut 4 large sheets of foil. Layer the mushrooms in the center of each sheet, then the celery and green onions. Brush the vegetables with half the herb butter and season with salt and pepper. Place the perch fillet on top of the vegetables and brush with the remaining herb butter and sprinkle with salt and pepper.
3. Bring the ends of the foil together toward the center and seal tightly. Place the perch and herbs on a baking sheet and bake for 20-25 minutes. Remove from the oven and let rest for 5 minutes. Transfer the perch and vegetables to a serving platter and pour over the pan juices.