This is an unusual method for cooking fish that produces excellent results. Cooking the perch in a sauce containing red wine -- a sort of abbreviated 'braising' -- gives it a rich color and depth of flavor.
You can use other firm white fish such as tilapia or catfish in this recipe, and any type of olive you like (kalamatas are very good in this.) Use an 'oil & vinegar' type of Italian dressing here, not the 'creamy Italian' type.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 Servings
Ingredients:
- 2 Tbsp olive oil
- 1 tsp minced garlic
- 1/3 cup red wine
- 1/2 cup Italian dressing
- 1/4 tsp black pepper
- 1/4 cup sliced sun dried tomatoes
- 1 lb ocean perch fillets
- 1/2 cup green olives
- 2 Tbsp olive juice
- 1/8 cup finely chopped parsley
- 2 Tbsp butter
- Capers (optional)
- Shaved Romano or Parmesan cheese
Preparation:
Saute the garlic in the oil over medium heat until just softened but not colored. Pour in the wine and the Italian dressing. Simmer 2 minutes.
Add the black pepper, tomatoes, fish, olives, and olive juice. Spoon the sauce over the fish and simmer 3-4 minutes until fish is cooked. Remove the fish from the sauce and keep warm.
Stir the parsley, butter, and capers (if using) into the sauce. Cook down the sauce until reduced by half.
Pour the sauce over the fish and and garnish with shaved cheese and additional parsley, if desired. Serve over cooked pasta or rice.
Makes two servings of Red Wine Braised Perch with Olives & Sun Dried Tomatoes