Season the fresh perch fillets with salt, pepper and juice of one lemon. Turn the fish fillets in the flour on the other side and roast them in butter until golden brown.
Peel the apple and cut into fine, small slices and toss in butter together with the soaked raisins that have been drained in the meantime, season lightly with salt.
Arrange the perch fillets, top with the apple-raisin garnish and baste with the foaming hot butter. Top with the chopped parsley and lightly toasted almond kernels form.
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