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Pan-fried perch with tomato, chilli & olives
Pan-fried perch with tomato, chilli & olives
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Delicious fried fish with vibrant Mediterranean salad.
Ingredients:
  • Sea salt flakes, to serve
  • 200g cherry tomatoes, halved
  • 1 small red onion, halved, thinly sliced
  • 65g (1/3 cup) kalamata olives
  • 1 long fresh green chilli, deseeded, thinly sliced
  • 60ml (1/4 cup) olive oil
  • 4 (about 150g each) perch fillets
  • 400g green beans, topped
  • 62.50 ml fresh continental parsley leaves
  • 31.50 gm fresh lemon juice
  • Steamed chat (baby coliban) potatoes, to serve
  • Lemon wedges, to serve
Instructions:
  • Preheat the oven to 220°C. Arrange the tomato, onion, olives, and chili on a baking tray. Drizzle with 2 tablespoons of oil and toss to coat. Cover with foil and bake for 10 minutes, or until the tomato is tender.
  • Heat the rest of the oil in a non-stick pan over medium heat. Cook the perch for 3 minutes per side until the flesh flakes easily. Boil the beans in a saucepan for 3-4 minutes until bright green and tender crisp, then drain.
  • Combine the beans, parsley, and lemon juice with the tomato mixture, tossing until fully mixed.
  • Distribute the flavorful tomato mixture onto plates. Place the perch on top. Sprinkle with sea salt flakes. Accompany with potatoes and lemon wedges for a delightful meal.

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