A recipe from Umbria, where lake perch and prized golden saffron is grown nearby at Citta' della Pieve, this recipe is simple but impressive.

You'll need perch fillets, flour, shallot, saffron threads, lemon and parsley.

Lightly flour the fish fillets and saute in a large skillet with a tablespoon of olive oil along with minced shallot. Turn over carefully to not break the fillets, and lightly brown on both sides. Sprinkle on salt and pepper. Dissolve a couple of threads of saffron in a half-cup full of warm water and let cook over a low flame for a few minutes; meanwhile, place a few slices of lemon over the fish fillets while they cook. Add a little more water if necessary to keep the sauce from evaporating or thickening too much. Serve with a dusting of minced parsley and a wedge of lemon.

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