Red perch with spinach and mushrooms

Name: Red perch with spinach and mushrooms
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 persons
Cuisine: World
Ingredients: 2 red perch fillets; 6 medium-sized roseval potatoes; 2 shallots; half a small leek; 2 garlic cloves; 200 ml red port; 100 gram butter; 150 gram spinach leaves; 50 gram oyster mushrooms; 8 chestnut mushrooms; 8 cherry tomatoes; olive oil; pepper and salt to taste

Wow, this seems like a lot of work, but actually it isn't! It will surprise you. Red perch with spinach and mushrooms is served with a red port sauce.

Red perch with spinach and mushrooms ingredients

Recipe red perch with spinach and mushrooms

Made by Véronique

Published at 2015-09-17, this recipe is for 2 persons and takes 35 minutes.

Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.

Updated at: 2025-07-19

Let's get started

Preparation time

20 minutes

Time cooking

15 minutes

Total time

35 minutes

Preparation - 20 minutes

Rinse the leek and cut into small rings, set a small handful aside for garnish. Peel the shallots and cut them as fine as you can. Heat a little bit of butter in the small saucepan and saute the leek and half of the chopped shallot.

Pour in the red port and let it come to a boil. Then turn down the heat and let it simmer on low heat for 15 minutes. Bring a medium-sized pan filled with water to a boil. Peel the roseval potatoes and cut them into cubes.

Boil the potatoes for 5 minutes, depending on the size of the cubes. They shouldn't cook too long, because we're going to cook them some more later on. Remove them for the water using the skimmer and spread them on a clean kitchen towel to let them cool off a bit.

Rinse the spinach in cold water, you can decide to get rid of the large stems if you prefer, and pat it dry using a lettuce centrifuge. Peel and cut the garlic cloves as fine as you can.

Cut the chestnut mushrooms into quarters and tear the larger oyster mushrooms into pieces. Pre-heat the oven to 140 degrees celsius or 285 degrees fahrenheit.

Place the cherry tomatoes into the small oven dish and drizzle with olive oil, pepper and salt.

Baking the red perch with spinach and mushrooms - 15 minutes

Strain the red port to get rid of the shallot and leek. Place the red port back onto the heat. Cut about 100 gram of butter into cubed and add a cube at a time, keep on whisking until the sauce thickens.

Pat the red perch fillets dry and season with pepper and salt. Heat olive oil and butter in the medium-sized skillet and carefully place the fillets into the pan. Cook the fillets on both sides for 3 minutes.

Meanwhile, place the tomatoes in the oven for 5 minutes. Heat olive oil in the large skillet and add the chopped garlic and shallot. After one minute also add the chestnut mushrooms.

We decided to cook the oyster mushrooms in a different skillet, but you can also decide to add them to the mixture. Now add the spinach leaves and potato cubes and cook for about 3 to 4 minutes.

If you decided to cook the oyster mushrooms in a different skillet, heat a little bit of olive oil and cook them very short and season with pepper and salt.

Divide the potato and spinach mixture over 2 plates, place the red perch fillets on top. Divide the oyster mushrooms, red port sauce and finish it off with oven-baked tomatoes and the leek rings.