Basic information

Name: Sautied perch with peperonata & watercress

Yield: 4

Categories new, text, import



 4 TB
 virgin olive oil -- plus 4
 perch fillets,skin on, bones
 2 large
 red bell peppers, -- cut
 2 large
 yellow bell peppers, -- cut
 2 TB
 pine nuts
 1/2 c
 extra virgin olive oil
 1 medium
 1 bn
 watercress, -- stemmed,
 1 TB
 chopped fresh thyme leaves
 1 TB
 1 TB
 crushed red pepper flakes
 clove garlic, -- thinly
 Date: Fri, 25 Oct 1996 14:26:26


: tablespoons
: into 2-inch squares
: into 2-inch squares
: washed and spun dry
: sliced
: Salt and pepper to taste
: removed, -- about 1-1/2 to 2
: pounds

In a 12- to 14-inch saute pan, heat 4 tablespoons oil to smoking. 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. Remove from heat, season with salt and pepper and cool.

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.

Season perch fillets with salt and pepper. In a 14-inch non-stick sautJ pan, heat 4 remaining tablespoons olive oil until smoking. 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. Remove fish immediately to separate warm plates and divide warm pepper mixture over diagonally. Drizzle with watercress pesto and serve immediately.