Pan Fried Perch with Caper, Olive & Tomato Salsa
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.