Wine Baked Yellow Perch With Onions Tomatoes And Mushrooms Recipes

WINE-BAKED YELLOW PERCH WITH ONIONS, TOMATOES AND MUSHROOMS

Steps:

• First, you'll need to blanch the tomatoes in order to remove the skins. To do so first bring a medium-sized pan of water to a boil.
• Fill a large bowl half full with ice water and place it in the sink.
• Meanwhile, cut an x in the skin in the bottom of each tomato, being careful not to cut into the flesh.
• Add the tomatoes a few at a time to the boiling water, cooking only 60-90 minutes, or until the skin begins to curl where you've cut the X.
• Remove them from the boiling water with a slotted spoon and immerse them into the ice water immediately.
• Repeat this process until all of the tomatoes have been blanched.
• When they are cool enough to handle peel and dispose of the skin.
• Core and cut the tomatoes into 1-inch cubes; set aside.
• Peel and coarsely chop the onions; set aside.
• Clean and coarsely chop the mushrooms, set aside.
• Preheat the oven to 350°F.
• Gently rub both sides of the fish with salt and pepper; set aside.
• In a large skillet, heat the olive oil over medium-high heat.
• Add the onions and sauté, stirring frequently, for 8 to 10 minutes until the onions begin to color.
• Spoon the onions evenly over the bottom of a baking pan large enough to hold the filets in a single layer.
• Place the fish over the onions, scatter the tomatoes and mushrooms over the fish, then pour the wine over all.
• Bake, basting occasionally, for 15 to 20 minutes until a skewer inserted in the thickest part of the fish meets with no resistance.
• Serve some of the vegetables and pan juices with each portion; sprinkle with parsley.

FRENCH STYLE ROASTED PERCH WITH FENNEL, TOMATOES AND WINE

Steps:

• Pre-heat oven to 250C/495F/Gas 9.
• Grease an attractive oven to table roasting dish or tray with a little of the olive oil. About 12" x 9" in size.
• Wash and pat the fillets of perch dry - set to one side.
• Place all the prepared vegetables, dill & coriander seeds into the tray/dish and pour on the remaining olive oil; mix well and season with salt & pepper.
• Roast for 30 - 45 minutes on the top shelf, until the vegetables are charred and nearly soft.
• Remove the vegetables carefully from the oven and turn the temperature down to 180C/375F/Gas 5.
• Place the fillets of perch on top of the vegetables.
• Pour the glass or cup of wine over the top of the fish & gently cover the fish fillets with some of the vegetables, so they do not dry out during cooking.
• Sprinkle the fennel seeds over the top and place 6 slices of lemon on top - to be cooked with the fish and vegetables.
• Return the fish and vegetable dish to the oven and cook for a further 15 - 20 minutes or until the fish is cooked and opaque white in colour.
• Sprinkle some chopped fennel fronds on top and serve with a wedge of lemon, seasonal vegetables and wild rice.