Here is the recipe of Ezio D’Onghia.
2 filetti di persico
grana padano cheese, grated
Put the perch fillets in a pot covered by baking paper, add one tablespoon of olive oil and place the fillets on the pan.
Sprinkle with the ingredients (parsley, salt, pepper, grated cheese, breadcrumbs) and then add evo oil on each fillet. Cook in the oven at 250°C.
Just before removing the fillet, set the oven on the “grill” to brown the breadcrumbs.