Pan Fried Perch with Caper, Olive & Tomato Salsa

Pan Fried Perch with Caper, Olive & Tomato Salsa

Staff Account April 18, 2022

Still putting panfish in the freezer this winter?  Try this recipe to impress your sweetie!


  • 3 firm ripe tomatoes
  • 3.5 oz small capers, drained
  • 2 tbsp chopped fresh continental parsley
  • 1/4 cup pitted kalamata olives, finely chopped
  • 1 tbsp red wine vinegar
  • Olive oil spray
  • 4  firm Perch fillets
  • 14 oz green beans, topped
  • Lemon wedges, to serve

Use a small knife to cut a shallow cross in the base of each tomato. Place the tomatoes in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes. Set aside to cool slightly. Use a slotted spoon to carefully remove from the water. Use your fingers to carefully remove the skin and discard

Halve the tomatoes and use a teaspoon to remove the seeds and discard. Finely chop and transfer to a medium bowl. Add capers, olive, parsley and vinegar and stir to combine. Season well with pepper.

Spray a non-stick frying pan with oil spray and place over medium-high heat. Add the fish and cook for 2-3 minutes each side or until the fish flakes when tested with a fork.

Meanwhile, cook the beans in a medium saucepan of boiling water for 2-3 minutes or until bright green and tender crisp. Drain.

Divide fish and beans among serving plates. Top with tomato salsa. Serve with lemon wedges.