Sauteed Perch with Peperonata and Watercress Pesto Recipe

Name: Sauteed Perch with Peperonata and Watercress Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons virgin olive oil plus 4 tablespoons; 1 medium onion; 2 large red bell peppers, cut into 2-inch squares; 2 large yellow bell peppers, cut into 2-inch squares; 1 tablespoon chopped fresh thyme leaves; 1 tablespoon sugar; 1 tablespoon crushed red pepper flakes; 1 bunch watercress, stemmed, washed and spun dry; 1/2 cup extra virgin olive oil; 2 tablespoons pine nuts; 1 clove garlic, thinly sliced; Salt and pepper to taste; 4 perch fillets, skin on, bones removed, about 1-1/2 to 2 pounds

Servings: persons

4 tablespoons virgin olive oil plus 4 tablespoons
1 medium onion
2 large red bell peppers, cut into 2-inch squares
2 large yellow bell peppers, cut into 2-inch squares
1 tablespoon chopped fresh thyme leaves
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 bunch watercress, stemmed, washed and spun dry
1/2 cup extra virgin olive oil
2 tablespoons pine nuts
1 clove garlic, thinly sliced
Salt and pepper to taste
4 perch fillets, skin on, bones removed, about 1-1/2 to 2 pounds

1
In a 12- to 14-inch saute pan, heat 4 tablespoons oil to smoking.
2
Add red onion, red and yellow peppers, thyme, sugar and red pepper flakes and cook over medium heat until peppers have softened, yet still retain shape and color, about 10 to 12 minutes.
3
Remove from heat, season with salt and pepper and cool.
4
In a blender, place watercress, extra virgin olive oil, pine nuts and garlic and blend until smooth and bright green.
5
Season with salt and pepper and set aside.
6
Season perch fillets with salt and pepper.
7
In a 14-inch non-stick saute pan, heat 4 remaining tablespoons olive oil until smoking.
8
Place seasoned fillets, skin side down, and gently shake pan so they do not stick.
9
Cook 6 to 7 minutes over medium high heat until skin is crisp and fillets and cooked through.
10
Flip fillets over, add peperonata to pan and bring to boil.
11
Remove fish immediately to separate warm plates and divide warm pepper mixture over diagonally.
12
Drizzle with watercress pesto and serve immediately.

508

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 tablespoons virgin olive oil plus 4 tablespoons, 1 medium onion, 2 large red bell peppers, cut into 2-inch squares, 2 large yellow bell peppers, cut into 2-inch squares, and more.

Yes, Sauteed Perch with Peperonata and Watercress Pesto falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sauteed Perch with Peperonata and Watercress Pesto

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