Sauteed Perch with Peperonata and Watercress Pesto

Name: Sauteed Perch with Peperonata and Watercress Pesto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters extra virgin olive oil; 1 Tbsp chopped fresh thyme leaves; 1 clove garlic, thinly sliced; 1 medium onion; 4 fillets perch fillets, skin on, bones removed, about 1-1/2 to 2 pounds; 2 Tbsps pine nuts; 2 larges red bell peppers, cut into 2-inch squares; 1 Tbsp crushed red pepper flakes; 4 servings Salt and pepper to taste; 1 Tbsp sugar; 4 Tbsps virgin olive oil plus 4 tablespoons; 1 bunch watercress, stemmed, washed and spun dry; 2 larges yellow bell peppers, cut into 2-inch squares

Sauteed Perch with Peperonatan and Watercress Pesto is a gluten free, dairy free, and pescatarian main course. This recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 517 calories, 14g of protein, and 46g of fat. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. Head to the store and pick up perch, pepper flakes, salt and pepper, and a few other things to make it today.

Instructions

In a 12- to 14-inch saute pan, heat 4 tablespoons oil to smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add red onion, red and yellow peppers, thyme, sugar and red pepper flakes and cook over medium heat until peppers have softened, yet still retain shape and color, about 10 to 12 minutes.

Ingredients you will need

Red Pepper Flakes

Yellow Pepper

Red Onion

Peppers

Sugar

Thyme

Remove from heat, season with salt and pepper and cool.

Ingredients you will need

Salt And Pepper

In a blender, place watercress, extra virgin olive oil, pine nuts and garlic and blend until smooth and bright green. Season with salt and pepper and set aside.

Ingredients you will need

Extra Virgin Olive Oil

Salt And Pepper

Watercress

Pine Nuts

Garlic

Equipment you will use

Blender

Season perch fillets with salt and pepper. In a 14-inch non-stick saute pan, heat 4 remaining tablespoons olive oil until smoking.

Ingredients you will need

Salt And Pepper

Perch

Olive Oil

Equipment you will use

Frying Pan

Place seasoned fillets, skin side down, and gently shake pan so they do not stick. Cook 6 to 7 minutes over medium high heat until skin is crisp and fillets and cooked through. Flip fillets over, add peperonata to pan and bring to boil.

Ingredients you will need

Shake

Equipment you will use

Frying Pan

Remove fish immediately to separate warm plates and divide warm pepper mixture over diagonally.

Ingredients you will need

Pepper

Fish

Drizzle with watercress pesto and serve immediately.

Ingredients you will need

Watercress

Pesto

Equipment

Frying Pan

Blender

Ingredients

Servings:

118milliliters

extra virgin olive oil 1Tbsp

chopped fresh thyme leaves 1clove

garlic, thinly sliced 1medium

onion 4fillets

perch fillets, skin on, bones removed, about 1-1/2 to 2 pounds 2Tbsps

pine nuts 2larges

red bell peppers, cut into 2-inch squares 1Tbsp

crushed red pepper flakes 4servings

Salt and pepper to taste 1Tbsp

sugar 4Tbsps

virgin olive oil plus 4 tablespoons 1bunch

watercress, stemmed, washed and spun dry 2larges

yellow bell peppers, cut into 2-inch squares

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Alsace Willm Pinot Gris Reserve with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.

Alsace Willm Pinot Gris Reserve

An intense golden color with hints of ocher, the wine has a nose of ripe fruit, quince. In the mouth the attack is both supple and full, with notes of honey and spices. The final perfectly balances sugar and acidity.Pair this wine alongside pan-fried foie gras, grilled or roasted white meats (pork, veal), rabbit, poultry in cream sauce, smoked fish, mushroom dishes such as risotto.