PERCH FILLETS IN SAUCE WITH OLIVES, VERY QUICK IN THE PAN
A simple fish main course, perch fillets stewed in a pan and cooked in just a few minutes.
Today is Ash Wednesday, and as Christians, we avoid eating meat, so this morning I got ready and went out to run errands, buying a beautiful perch fillet.
Perch is a freshwater fish rich in protein but with a bit too much saturated fat, so it’s good to eat it occasionally 🙂
Let’s see how I made it.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 shallot
- 2 cloves garlic
- 2 tablespoons extra virgin olive oil
- 5.3 oz Perch fish (fillet)
- 4.2 cups tomato pulp
- 10 black olives (pitted)
- 2 teaspoons salt
- basil
Tools
For the good success of the recipe, I recommend these tools (ADV)
- Cutting Board
- Knife
- Pan
Steps
First, take our fish, rinse it under water and dry it with a paper towel.
Once done, use a knife to cut the fish into chunks.
On a cutting board, clean and chop the shallot, add it to the pan along with two cloves of garlic and the oil.
Turn on the stove to low heat and add the fish, letting it brown for a couple of minutes, then add the tomato pulp.
Season with salt and a bit of basil (either fresh or dried is fine).
Let it cook for about twenty minutes.
In the last 5 minutes, add the olives previously rinsed under running water; I always choose pitted ones for convenience.
The PERCH FILLETS IN SAUCE WITH OLIVES, VERY QUICK IN THE PAN is ready.
