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Pan-Seared Perch with Parsley Butter

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    Pan-Seared Perch with Parsley Butter

    Perch in the pan is a freshwater delight: low in fat and calories and rich with selenium, it is deliciously simple to prepare. Although the filets are small, their flavour is sweet and the price is reasonable enough to make it enjoyable on a regular basis.

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    1/3 cup (80 mL), plus 1/2 cup (125 mL) unsalted butter, cubed
    30 fresh perch filets, deboned and skin on
    Juice of 2 lemons
    Tabasco sauce to taste
    Worcestershire sauce to taste
    1/4 bunch parsley, roughly chopped
    Sea salt and freshly ground pepper

    Melt the 1/3 cup (80 mL) butter in medium frying pan and skim foam to clarify. Season perch with salt and pepper and place skin down to pan-fry in small batches on medium-high (about 3 minutes per side). Set aside on warm plate.

    When all fish has been fried, quickly wipe out frying pan and add remaining butter. When butter begins to bubble add lemon juice, a dash of Tabasco, dash of Worcestershire, parsley, salt, and pepper. Divide filets among 6 plates, spoon sauce over, and serve.

    Serves 6.

    source: "One", alive #309, July 2008

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    Pan-Seared Perch with Parsley Butter

    Directions

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