Ocean Perch With White Wine Sauce Recipes

PERCH FILLETS IN WHITE WINE SAUCE

Steps:

• Rinse perch fillets with cold water, pat dry and lay side-by-side on a plate. Sprinkle fish with lemon juice and 100 ml (approximately 1/2 cup) white wine. Refrigerate and let marinate about 1 hour. Remove perch fillets from marinade and pat dry. Season with salt and pepper and coat with flour.
• Heat 3 tablespoons butter in a pan over medium heat. Fry fillets until golden-brown on both sides, 3-4 minutes. Remove fillets from pan and keep warm. Pour remaining white wine into the pan and bring to a boil over medium heat. Cook until reduced by about a third.
• Meanwhile, rinse parsley, shake dry and chop leaves finely. Whisk cold butter into the sauce until slightly creamy. Season with salt and pepper and stir in parsley. Serve fish topped with sauce, and garnish with lemon wedges. Serve immediately.

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.

GREEK BAKED OCEAN PERCH

Steps:

• In a skillet cook onion in oil over moderately low heat, stirring, until it is softened. Add garlic and cook, stirring, 1 minute.
• Add wine and boil the mixture until almost all the liquid is evaporated. Add the thyme, oregano and tomatoes with reserved liquid, bring mixture to a boil, and cook it over moderate heat, stirring occasionally, 5 minutes, or until it is thickened slightly.
• Spread half the sauce in the bottom of a gratin dish just large enough to hold the fish in one layer.
• Top it with the perch, skin sides down and spread remaining sauce over perch.
• Sprinkle olives and Feta evenly over the sauce and bake 15 to 20 minutes at 400 degrees F. or until fish just flakes when tested with a fork.