Perch with vegetables and mustard sauce
Nov14

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Perch with vegetables and mustard sauce

Posted on Nov 14, 2010 in Main Dishes | 13 comments

INGREDIENTS
  • 2 fillets of perch
  • 2 medium potatoes
  • 4-5 small zucchini
  • 1 egg
  • Salt and pepper
  • grated toast
  • all purpose flour
  • olive oil
INGREDIENTS FOR THE SAUCE
  • 3 tablespoons mustard
  • 1 lemon (juice)
  • 1 teaspoon parsley (chopped)
METHOD
  1. Add salt and pepper to the fish and leave for half an hour to marinate.
  2. In a saucepan, put the vegetables to boil (just before you start with the fish the vegetables will be ready).
  3. In a pan, put some olive oil (or vegetable oil) to heat (an amount equal to cover the half thickness of the fish).
  4. In a bowl, put the grated toast, in another the egg (slightly beaten), and in another the flour.
  5. When oil heats pass the fish from the grated toast, then the egg and finally the flour and place in pan.
  6. Fry for 2′-3′ each side of the fish and place on kitchen paper to remove the excess oil.
  7. In a clean pan, add little olive oil, the mustard, the lemon juice and boil for 2′.
  8. Add the parsley, some pepper, and cook for another 1′-2′ and serve.