Soused Sea Perch Fillets

1. 1

   1. In a shallow, poaching pan combine water, wine and vinegar and bring to a boil.

2. 2

   2. Add the fish to the boiling stock; it will take about 6-7 minutes to cook so after 2 minutes from adding the fish, turn down the heat to a gentle boil.

3. 3

   3. Remove the fish and place on paper toweling to absorb the excess moisture.

4. 4

   4. Dust with the Lemon Myrtle.

No additional tips available.