FILET DE PERCHE

Filet de Perche image

Number Of Ingredients 10

1 cup All purpose flour
1 teaspoon Sea Salt
1/2 teaspoon Black pepper
1 teaspoon Paprika
2 pounds Fresh lake perch filets skin off
6 tablespoons Butter
1/4 cup White wine
1 Juice of 1 lemon
2 bunches Fresh parsley
1 cup Olive oil

Steps:

Mix the flour, salt, pepper and paprika together. Lightly dredge the perch filets in the flour, shake off any excess
Heat a large sauté pan over medium-high heat; add a little olive oil to the pan. In batches, carefully place the fish fillets in the pan and cook a few minutes per side. Remove the fish from the pan and place on an oven proof platter; set the platter in a warm oven while you cook the remaining filets.
Make the Meunière Sauce: Reduce the heat to medium and melt the butter in the skillet. As soon as the butter starts to bubble, whisk in the white wine and lemon juice. Cook for about 1 minute, swirling the pan once or twice.
Remove the fish from the oven and pour the sauce over the fish, sprinkle with parsley and serve immediately with lemon wedges.
Serve with string fries or boiled new potatoes.