Baked Whole Golden Perch with Olive & Walnut Stuffing

Recipes | Baking | Whole Fish Serves 6 Baked Whole Golden Perch with Olive & Walnut Stuffing

Golden Perch are a freshwater fish indigenous to Australia; they have a mild flavour and have been a popular fish since the early days of white settlement and before. This dish makes a festive centre piece for a special dinner, just add a big bowl of green salad and let guests help themselves. The underside of the fish develops a delicious crust from the hot baking tray.


1 x 2kg Golden Perch, scaled, gilled and gutted
12 large kipfler potatoes, peeled and cut into chunks (see notes)
1 cup extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
500g cherry tomatoes, halved
2 tablespoons oregano leaves, roughly chopped

Olive & Walnut Stuffing
4 cloves garlic, chopped
1 lemon, zest finely grated
Salt flakes and freshly ground black pepper, to taste 
125g shelled walnuts
½ cup pitted black olives
½ cup roughly chopped flat-leaf parsley


Place a large baking tray in the oven and preheat to 230°C. 

Make the Olive & Walnut Stuffing: place all ingredients in a food processor and pulse until very finely chopped. 

Wipe the belly cavity of the fish thoroughly with a clean damp cloth to remove any trace of blood. Score both sides of the fish with 3 or 4 angled cuts through to the bone. Spoon the stuffing into the scores on both sides of the fish and place remaining stuffing in the belly cavity. 

Place potatoes in a baking dish, sprinkle well with salt and pepper and toss with a third of the olive oil.

Once the oven has come up to temperature, remove the baking tray and drizzle with a third of the olive oil. Quickly place the fish on the tray and arrange the tomatoes on either side, sprinkle with oregano leaves, salt and pepper. Drizzle the top of the fish with remaining oil and put the tray on the lower shelf of the oven. Place potatoes on the upper shelf of the oven. Cook for 15 minutes, then reduce heat to 200°C. Shake baking dish containing potatoes, to loosen them, then continue cooking for a further 20-25 minutes, until the thickest part of the fish is opaque and flakes easily when tested with a fork and potatoes are tender and golden.

Serve fish on a large platter surrounded by tomatoes and potatoes.


Kipflers are waxy potatoes that hold their shape well when cooked; other waxy potatoes include charlotte or pink fir apple. Allow the fish to come to room temperature before cooking.

Alternative species:

Australian Bass, Barramundi, Blue-Eye Trevalla, Goldband Snapper, King Threadfin, Silver Perch, Snapper.

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