There’s a good basil/Dijon-based vinaigrette which works well with this dish: Check here –I did less oil (and what I used was extra virgin olive oil), and a speck less honey and salt.
Anyhow, wash the perch fillets, bake with real olives (pitted and sliced) and a splash of white balsamic vinegar for about 6-8 minutes at 350 F. Place on a leaf or a bed of lettuce (this was hydroponic lettuce from a farmer’s market, but that’s not essential at this time of year), and drizzle the above dressing over this. Eat while the perch is still warm.
I’ve been using this vinaigrette on a few items this week. Regular salads, and as a dipping sauce for hot, freshly-cooked artichoke leaves. Tangy and enticing!