| | Directions | | In a small bowl, mix the onions, capers, dill, mustard and lemon juice into a relish. Coat a glass baking dish with a olive oil. Place perch in the dish. Squeeze juice from a lemon quarter over each fillet and spread 1/4 of the dill relish over each piece. Cover dish with aluminum foil and bake at 375° 10 to 12 minutes. |
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| Ingredients | | - |  | 1 1/2 tablespoons onion (chopped) |
| - | | 2 teaspoons capers (drained) |
| - | | 1 1/2 teaspoons fresh dill (chopped) |
| - | | 1 teaspoon Dijon mustard |
| - | | 1 teaspoon lemon juice |
| - | | 4 white perch fillets |
| - | | 1 teaspoon extra virgin olive oil |
| - | | 1 lemon (quartered) |
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