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Pan fried perch with tomato, olive & caper salsa
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Peel and dice tomatoes for a fresh salsa to accompany crispy fish.
Ingredients:
  • 3 (about 500g) firm ripe tomatoes
  • 1 x 100g btl small capers, drained
  • 50g (1/4 cup) pitted kalamata olives, finely chopped
  • 40.00 ml chopped fresh continental parsley
  • 20.00 ml red wine vinegar
  • Olive oil spray
  • 4 (about 200g each) firm white fish fillets (such as perch)
  • 400g green beans, topped
  • Lemon wedges, to serve
Instructions:
  • Using a small knife, gently score a cross on the base of each tomato. Transfer the tomatoes to a large heatproof bowl and cover with boiling water. Let them sit for 5 minutes, then allow them to cool slightly. Use a slotted spoon to take the tomatoes out of the water and carefully peel off the skin using your fingers, then discard the skin.
  • Cut the tomatoes in half and scoop out the seeds using a teaspoon. Chop the flesh finely and place in a medium bowl. Mix in capers, olives, parsley, and vinegar, stirring well. Season generously with pepper.
  • Heat a non-stick frying pan over medium-high heat and lightly coat with oil spray. Cook the fish for 2-3 minutes on each side until it flakes easily with a fork.
  • Cook the beans in a saucepan of boiling water for 2-3 minutes until bright green and tender-crisp. Drain well.
  • Divide the fish and beans onto plates, generously spoon tomato salsa over them, and serve with lemon wedges.

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