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Citrus Crusted Yellow Perch with spaghetti of vegetables and citrus sauce

4 Yellow Perch Filets (skin on) , 6 oz ea
February 25, 2008 11:54:43 AM PST
Now that Lent is here, many of us are serving more fish at home or ordering it in restaurants.
  • Lemon Olive Oil 2 oz
  • Zest of Orange 1 ea
  • Zest of Lemon 1 ea
  • Zest of Lime 1 ea
  • Panko Bread Crumbs ½ cup
  • Parsley chopped 2 Tbsp
  • Oregano chopped 1 Tsp
  • Thyme chopped 1 Tsp
  • Rosemary chopped ½ Tsp
  • Olive Oil 1 Tbsp
  • Zucchini 1 ea
  • Yellow Squash 1 ea
  • Red Pepper 1 ea
  • Carrot 1 ea
  • Shallot finely chopped 2 Tbsp
  • Garlic finely minced 1 Tsp
  • Olive Oil 2 Tbsp
  • Juice of Lemon, Lime and Orange
  • Vegetable or Chicken Stock 4 oz
  • Shallots finely chopped 1 Tsp
  • Butter 2 Tbsp
  • Sea Salt T.T.
  • Black Pepper T.T.

    Overnight preparation:

    Place the peel of one lemon in a 24 oz bottle of Olive oil to soak overnight.

    Perch preparation:

    Rub fish with lemon oil inside and out then season with salt and pepper. In a separate bowl, mix all zest, herbs and bread crumbs with 1 Tbsp of olive oil. Coat the fish filets with zest, herb and bread crumb mixture. Place filet on pan with baking paper. Cook fish for 5 minutes at 400 F. Filet will be firm to the touch.

    Vegetable preparation:

    Grate zucchini, yellow squash, red pepper and carrot lengthwise to get the spaghetti shape and set aside the grated carrots. Blanch carrots in boiling water for one minute then shock in cold water. Sauté all vegetables together in olive oil on high heat for 1 minute. Add shallot. Season with salt and pepper.

    Citrus sauce preparation:

    Saute chopped shallots on high for 30 seconds then add citrus juice and stock. Remove pan from heat and add butter to melt. Add seasoning to taste. Pour sauce over vegetables and perch.


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