Pan-fried perch is an easy and quick recipe, very tasty and fragrant.
Perch has the peculiarity of holding up well during cooking and not falling apart, so the slices always stay beautiful!
Perch is also suitable for children as it is boneless, although it’s never bad to check!
Perch has a very affordable cost compared to other fish and great yield; if you have guests, success is guaranteed.
- Difficulty: Very Easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for the Pan-Fried Perch:
- 1.3 lbs perch
- 4 tbsps extra virgin olive oil
- 3 yellow onions (medium)
- 2 tbsps salted capers
- 6 cherry tomatoes
- 3 tbsps pitted Taggiasca olives
- to taste dry white wine
- to taste salt
- to taste pepper
Tools for the Pan-Fried Perch:
- 1 Frying Pan
- 1 Knife
- 1 Cutting Board
Steps for Preparing and Cooking the Pan-Fried Perch:
Take the perch fillets, place them on a cutting board lined with parchment paper, and cut them into chunks not too small; we made 8 pieces.
Dry the fish chunks and check that there are no bones.
Wash the capers well and dry them.
Take the onions, peel them and slice them thinly.
In a large pan, put the extra virgin olive oil, and when it’s hot, add the onion and cook it for about five minutes on medium-low heat. Add the fish chunks, brown them on both sides, and then deglaze with white wine.
When the wine has evaporated, add salt, pepper, and the quartered cherry tomatoes, capers, and olives. We used pitted Taggiasca olives, but you can use any type of olive.
Cover with a lid and cook; it will take about ten minutes. There should be a bit of sauce left; if it tends to dry out, add a little warm water.
Serve the pan-fried perch hot.
Tips:
The pan-fried perch can also be turned into a great sauce, just cut the fillet into very small pieces and then cook them as described in the recipe.
