Perch fish with capers and anchovies, a tasty main course that is easy and quick to prepare, perfect for any occasion from a casual dinner with friends to a Sunday lunch.
Perch fish has a delicate flavor and is very suitable even for children or the elderly as it has very few bones and those that are present are large and easily visible.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Perch Fish with Capers and Anchovies:
- 1.76 lbs Perch fish
- 6 fillets anchovies in oil
- 4 tbsps extra virgin olive oil
- 2 tbsps capers
- 1 clove fresh garlic
- 2 oz dry white wine
- to taste all-purpose flour
- to taste fine salt
- to taste black pepper
- to taste chopped parsley
- to taste hot chili pepper (optional)
Tools for Perch Fish with Capers and Anchovies:
- 1 Pan
- 1 Knife
- 1 Cutting Board
Steps for Preparing and Cooking Perch Fish with Capers and Anchovies:
Take the perch fillet, place it on a cutting board covered with parchment paper, and cut it into pieces not too small; we made 8 pieces.
Dry the fish pieces and check for any bones.
Put the flour in a dish and coat the fish well, removing any excess flour.
In a large non-stick pan, add the extra virgin olive oil, garlic clove, anchovy fillets, and capers (we used salt-preserved ones and washed them well and dried them) and if you like, a piece of hot chili pepper.
With a fork, mash the anchovy fillets well to create a paste, then add the fish pieces, brown them on both sides, deglaze with dry white wine, when it has evaporated, adjust salt and pepper, cover the pot, medium gas flame and cook for about 10 minutes, turning them with a spatula halfway through cooking.
When the fish is cooked, turn off the gas, remove the garlic clove, and sprinkle with chopped parsley and serve immediately.
Notes
Be careful not to add too much salt, considering that anchovies and capers are already very flavorful.
