BeebRecipes.co.uk
Archive of BBC Food Recipes

Perch with tomato and capers

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From Return to Tuscany

Method


  1. Heat half the olive oil in a frying pan and fry the chopped onion with some black pepper until golden.

  2. Season the perch with salt and freshly ground black pepper and give the fillets a light coating of flour.

  3. Heat the remaining oil in a separate frying pan and fry the fish until golden.

  4. Add the passata, capers, garlic and fish stock to the onions, then place the fish in the sauce and cook, uncovered, over a low heat for 15 minutes. Add a little more stock if it starts to dry out.

  5. Season with salt and freshly ground black pepper to taste, garnish with fresh parsley and serve.

Ingredients

  • 5 tbsp olive oil
  • 1 onion, finely chopped
  • salt and freshly ground black pepper
  • 4 x 250g/9oz perch fillets
  • plain flour, for coating
  • 900ml/1½ pints tomato passata
  • 100g/3½oz salted capers, rinsed
  • 2 cloves garlic, crushed
  • 200ml/7fl oz fish stock
  • chopped fresh parsley, to garnish

Shopping List

Perch with tomato and capers

Fruit and vegetables

Tins, packets and jars

Cooking ingredients

Meat, fish and poultry


This link may stop to work if/when the BBC removes the recipes
This site is under development - You can use it, but some things are not completed and may not be quite right!