Perch is one of th emost prized fresh-water fish, and it must also take well to being farmed, to judge from the sheer volume of perch fillets you'll find in Italian fish markets. There are many ways to prepare it, and here is a simple pasta sauce that will work well with spaghetti. To serve 4:
Prep Time: 20 minutes
Cook Time: 25 minutes
Ingredients:
- 1 pound (450 g) spaghetti
- 1/2 pound (200 g) perch fillets
- 3/4 pound (325 g) cherry tomatoes, cut in half
- A clove of garlic, peeled and crushed
- A few basil leaves
- A little dry white wine
- Olive oil
- Salt and pepper to taste
Preparation:
Set pasta water to boil, lightly salt it, and cook the spaghetti.
In the meantime, heat a couple of tablespoons of olive oil in a large skillet, brown the garlic, and then add the fish fillets. Cook for a minute, carefully turning the fillets, and then lightly sprinkle them with the wine; when it has evaporated add the tomatoes and basil, and simmer 10 minutes more. Check seasoning.
When the pasta is done, drain it, turn it into the sauce, and cook for 30 seconds stirring the pasta about to amalgamate it well with the fish. Serve at once, with a flavorful white wine.
In the meantime, heat a couple of tablespoons of olive oil in a large skillet, brown the garlic, and then add the fish fillets. Cook for a minute, carefully turning the fillets, and then lightly sprinkle them with the wine; when it has evaporated add the tomatoes and basil, and simmer 10 minutes more. Check seasoning.
When the pasta is done, drain it, turn it into the sauce, and cook for 30 seconds stirring the pasta about to amalgamate it well with the fish. Serve at once, with a flavorful white wine.
