Little perch abound in Lake Geneva and they are served at a lot of neighborhood dining establishments in towns all along the lakeshore. More Amazing Seafood Recipes
- two tablespoons vegetable oil
- one 1/two pounds little, skinless perch fillets or gray sole fillets, reduce into four-inch pieces
- Salt and freshly ground pepper
- one/4 cup all-goal flour
- one tablespoon chopped parsley
- four tablespoons unsalted butter
- 1 tablespoon lemon juice
How to Make It
Heat the oil in a huge nonstick skillet until shimmering. Season the fish with salt and pepper and dredge in the flour, shaking off any extra. Add half of the fillets to the skillet and saut in excess of moderately large heat until lightly browned and cooked through, about two minutes per side. Transfer the fish to a warmed platter and repeat with the remaining fillets. Season with salt and pepper and sprinkle with the parsley keep warm.
In a little skillet, cook the butter more than moderate heat till fragrant and nut brown, about three minutes. Take away from the heat and add the lemon juice, shaking the skillet to blend. Pour the butter more than the fish and serve.