Soused Sea Perch Fillets

1. 1

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

2. 2

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

3. 3

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

4. 4

   Dust with the Lemon Myrtle.

5. 5

   Serve with rice and /or wild rice, couscous, bulgar, barley or other grains.

* Per serving · 4 servings · Values may vary.

No additional tips available.