Ocean Perch With White Wine Sauce Recipes

BAKED OCEAN PERCH

Steps:

• Thaw and separate fillets.
• Remove skin and place on a buttered baking dish.
• Salt and pepper to taste.
• Sprinkle with the spring onions.
• Blend tomatoes, sugar and basil, spread over fish.
• Drizzle with melted butter.
• Bake at 450F for 10 minutes.

LEMON PICCATA WHITEFISH

Steps:

• Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into oven to warm.
• Mix flour, lemon pepper, and salt in a shallow bowl and firmly press trout fillets into the seasoned flour to coat both sides; shake off excess. Heat vegetable oil in a skillet over medium heat and pan-fry the fish in the hot oil until golden brown, about 2 minutes per side. Keep fillets warm on heated platter in oven.
• Pour off all but a thin film of oil in the skillet over medium heat; cook and stir garlic until fragrant, about 20 seconds. Pour white wine into skillet and dissolve brown bits of food in the wine. Stir lemon zest into wine and bring to a boil; cook until sauce reduces to about 2/3 cup, stirring often. Mix in lemon juice and capers and cook until sauce thickens slightly, about 5 more minutes. Whisk butter into sauce.
• Lay trout fillets in the sauce and turn to coat; serve on the warmed platter and garnish with parsley.

OCEAN PERCH WITH WHITE- WINE SAUCE

Steps:

• Wash fillets; pat dry with paper towels. Dip each fillet in flour, then in egg; then dip in flour again, coating completely. Let fillets stand on waxed paper 15 minutes to set coating. Meanwhile make sauce: In hot butter in medium saucepan, saute onion and shallots until tender- about 5 minutes. Add wine, lemon juice, and ginger. Simmer, uncovered 5 minutes. Sprinkle chives over sauce; keep warm while frying fish. In hot butter in large skillet, fry fish, over low heat, until they are golden on both sides and tender. To serve: Arrange fish on serving platter; pour sauce over fish.