Roasted Perch Fillets and Squash with Cilantro-Lime Drizzle

  • Prep Time5 mins
  • Total Time20 mins
  • Makes4 servings
Roasted Perch Fillets and Squash with Cilantro-Lime Drizzle

Photo: Maya Visnyei

A bright and flavourful sauce drizzled over simple roasted squash and perch will keep a range of palates happy.


  • 1 small acorn squash, seeded and cut into 3/4-in.-thick wedges

  • 3 tbsp olive oil, divided

  • 3/4 tsp salt, divided

  • 1/4 tsp chili powder

  • 2 tbsp Thai sweet chili sauce

  • 3 tbsp lime juice, divided

  • 4 large perch fillets, (about 1 lb.), skin slashed

  • 1/4 cup chopped cilantro

  • 1 tsp grated lime zest

  • pinch granulated sugar


  • Preheat oven to 450F. Line a baking sheet with parchment paper.

  • Lay squash wedges on baking sheet.

  • Roast for 10 min or until lightly browned on the bottom. Turn squash over and make room for prepared fish on one side of baking sheet.

  • Roast 10 min longer or until squash is browned and tender, and white juices appear on fish. Remove from oven.

  • Stir cilantro with remaining 2 tbsp olive oil and 2 tbsp lime juice, zest and sugar in a bowl. Serve alongside fish and squash for drizzling overtop.

Nutrition (per serving)

Protein 23g, Carbohydrates 13g, Fat 11g, Fibre 1g, Sodium 566mg.


See any bones? Use a pair of clean tweezers or needle-nose pliers to easily remove bones from fish.

Originally published in the October 2013 issue. Photo by Maya Visnyei.