Fried Perch on Sauteed Vegetables

By Maverick19

Fry your Perch to your liking. I soak it in buttermilk, in frig, for 2-3 hours. For the breadcrumbs, I like a mix of Panko/Italian/Dry Herbs

Ingredients

• 2 tbsp olive oil
• 1 large red onion, chopped
• 1 pkg mushrooms, sliced
• 1 1/2 tbsp capers
• 2 cans artichoke hearts, drained
• 3 tbsp garlic butter
• juice of 1 lemon
• 1/2 cup dry white wine
• 1 1/2 tsp cornstarch, dissolved in warm water
• 2-3 roma tomatoes, seeded and chopped
• 1 cup fresh basil
• 3 tbsp fresh parsley
• 1 bunch green onions, chopped

Preparation

Step 1

Heat olive oil in a large skillet, over medium heat. Sautee onion and mushrooms in olive oil, 3-5 minutes. Add capers, with juice, and artichoke hearts, stir. Add garlic butter. Add lemon juice and wine, cook for two minutes. Add roma tomatoes and basil, cook two minutes. Add cornstarch and mix well.

Simmer and reduce to a thick creamy sauce, 4-5 minutes. Add parsley.

Serve vegetables on large platter, topped with your fried perch.

Top with green onions to garnish.