HERB-CRUSTED PERCH FILLETS WITH PEA PUREE

Herb-Crusted Perch Fillets with Pea Puree image

Become a culinary Picasso when you decorate plates with a creamy pea puree. Flecked with a crisp herb coating, perch is the perfect subject for your canvas. -Gregory Royster, North Lauderdale, Florida

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 15

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Ingredients

1 cup frozen peas
1/2 cup chicken broth
1 garlic clove, halved
1 tablespoon heavy whipping cream
2 tablespoons plus 1/3 cup olive oil, divided
1/4 cup all-purpose flour
1 egg, beaten
1/2 cup panko bread crumbs
1 tablespoon dried basil
1 tablespoon snipped fresh dill
1 tablespoon minced fresh thyme
8 perch fillets (about 3/4 pound)
1/4 teaspoon salt
1/8 teaspoon white pepper
Lemon wedges

Steps:

In a small saucepan, combine the peas, broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until peas are tender; cool slightly. Drain peas and garlic; transfer to a food processor. Add cream and 2 tablespoons oil. Cover and process until pureed; set aside., Place flour and egg in separate shallow bowls. In another shallow bowl, combine the bread crumbs, basil, dill and thyme. Sprinkle fillets with salt and pepper. Dip perch, skin side up, in the flour, egg, then bread crumb mixture., In a large skillet, cook fillets in remaining oil in batches over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with pea puree and lemon wedges.

Nutrition Facts : Calories 760 calories, Fat 56g fat (9g saturated fat), Cholesterol 228mg cholesterol, Sodium 662mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 5g fiber), Protein 41g protein.