How to make
Clean and fillet the fish, cut into smaller fillets and skin it carefully with a sharp knife.
Chop the onion and leek and saute in 7 tbsp of olive oil. Once soft and slightly caramelized, add the chopped garlic and oregano, and stir for a few seconds.
Pour in the tomato puree, 3.4 fl oz (100 ml) of water and season with salt to taste. Simmer for 2-3 minutes and add the wine. Stir for 2-3 minutes until the alcohol evaporates.
Add the capers and black pepper and set aside.
Preheat the oven to 390°F (200 degrees). Pour the sauce into a baking tray and add 3.4 fl oz (100 ml) of water.
Place the perch fillets on top of the tomato sauce, drizzle with olive oil, and season with salt and some more oregano. Bake for 28-30 minutes.
Serve the fish hot with a fresh salad and chilled white wine.
Enjoy your meal!
