Wine Baked Yellow Perch With Onions Tomatoes And Mushrooms Recipes

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WINE-BAKED YELLOW PERCH WITH ONIONS, TOMATOES AND MUSHROOMS



Wine-Baked Yellow Perch With Onions, Tomatoes and Mushrooms image

Yellow Perch are a favorite here in the Great Lakes region of the US. We have also made this recipe with Walleye - you could use any of the leaner, more delicate fishes. From Sheryl and Mel London's A Seafood Celebration. Serve with rice to soak up the sauce.

Provided by Acerast

Categories     Perch

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

4 (1 lb) perch, about 1 pound each, gutted and scaled
salt, to taste
black pepper, to taste
3 tablespoons olive oil
2 large onions (1 1/2 to 2 cups)
5 -6 medium tomatoes (about 1 lb.)
1/4 lb white mushroom
1 cup dry white wine
2 tablespoons parsley, finely minced

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.

Nutrition Facts : Calories 618.2, Fat 14.8, SaturatedFat 2.4, Cholesterol 409.3, Sodium 297.5, Carbohydrate 16.2, Fiber 3.2, Sugar 8.3, Protein 91.2

PERCH OR SNAPPER FILLET WITH TOMATOES AND ONION



Perch or Snapper Fillet With Tomatoes and Onion image

Make and share this Perch or Snapper Fillet With Tomatoes and Onion recipe from Food.com.

Provided by Oolala

Categories     Perch

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 red snapper fillets or 4 perch fillets, skin on
1/2 cup fresh parsley, chopped
4 plum tomatoes, can use vine ripe, chopped
1 small onion, diced
2 ounces lemon juice
salt, to taste
pepper
2 tablespoons olive oil
canola oil, to coat baking dish

Steps:

  • Preheat oven to 325 degrees F.
  • Coat a baking dish with canola oil thoroughly and add the fillets skin side down.
  • Pour the lemon juice over the fish and bake approximately 8 minutes or less, the fish will flake when touched with a fork when done.
  • While the fillets bake, heat a medium saute pan over medium heat and add the olive oil to it.
  • Heat the oil and add the garlic and onions.
  • Once the onions are translucent, add the tomatoes and parsley.
  • Continue to saute for approximately 5 minutes over medium heat.
  • Remove the fillets from the oven and serve with the tomatoes and onions on top.

Nutrition Facts : Calories 302, Fat 9.9, SaturatedFat 1.6, Cholesterol 79.9, Sodium 105, Carbohydrate 5.9, Fiber 1.3, Sugar 2.8, Protein 45.7

FRENCH STYLE ROASTED PERCH WITH FENNEL, TOMATOES AND WINE



French Style Roasted Perch With Fennel, Tomatoes and Wine image

A delectable roasted fish and vegetable dish that is very popular in the South of France, especially Provence. I have listed Perch as the fish to use in this recipe, but Bream, John Dory, Halibut or Tilapia would also work very well. An elegant dinner dish, which needs very little attention, making it the perfect recipe for when you have company! Serve alongside poached or steamed seasonal vegetables, with wild rice or a simple salad.

Provided by French Tart

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 perch fillets
3 fennel bulbs, cut into quarters, reserving the fennel fronds for a garnish
3 tomatoes, peeled and cut into quarters
3 shallots, peeled and finely chopped
1 red pepper, trimmed and cut into chunks
2 tablespoons dill
1 teaspoon coriander seed
1 tablespoon olive oil
1 teaspoon fennel seed
1 cup dry white wine, such as colombard
2 lemons, 1 sliced and 1 cut into wedges
salt
pepper

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.

Nutrition Facts : Calories 176, Fat 3.4, SaturatedFat 0.5, Cholesterol 54, Sodium 106.3, Carbohydrate 19, Fiber 6.7, Sugar 2.8, Protein 14.6

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14 PERCH RECIPES THAT WILL MAKE YOUR TASTE BUDS DANCE!

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5/5 (8)
Category Food & Drink
Email [email protected]
Total Time 22 mins
  • Lemon Brown Butter Perch. Lemon Brown Butter Perch is a simple and flavorful recipe that features lightly dredged perch filets fried in brown butter and served with a squeeze of lemon.
  • Baked Perch. Baked Perch is a delicious and easy-to-make recipe that features tender and juicy ocean perch fillets. The mustard spice blend topping adds a flavorful kick to the mild and moist fish.
  • Fried Perch. The Fried Perch recipe features crispy fillets that are hand-breaded in a seasoned mixture of flour and crushed crackers, then fried until golden brown.
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  • Pan-fried Perch. Pan-fried Perch is a simple and delicious recipe that showcases the delicate flavor of the fish. The light coating of egg and flour adds a nice crunch without overpowering the perch.


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