Roasted Perch Fillets and Squash with Cilantro-Lime Drizzle



5 min


20 min


4 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.
  • Toss squash with 1 tbsp olive oil, ¼ tsp salt and chili powder. Combine chili sauce and 1 tbsp lime juice and brush
    overtop of fi sh fi llets on their sides. Sprinkle with ¼ tsp salt.
  • 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.


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

Nutrition (per serving)

  • Calories
  • 244,
  • Protein
  • 23 g,
  • Carbohydrates
  • 13 g,
  • Fat
  • 11 g,
  • Fibre
  • 1 g,
  • Sodium
  • 566 mg.

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