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    • Perch with Tomato-Basil Sauce

    Mark Sharron
    Easy
    35 minutes
    2-4
    Amount Per Serving: Calories 200; Fat 10g; Carbs 5g; Protein 25g
    Perch with Tomato-Basil Sauce is a classic dish that is perfect for a quick and easy dinner. This dish is sure to please any crowd with its flavorful combination of perch, tomatoes, basil, and white wine. The addition of capers and red pepper flakes gives it an extra kick of flavour. This dish is a great way to enjoy a light and healthy meal that is packed with flavour.  
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    Ingredients

    • 4 (6-8 oz) perch fillets
    • 2 tablespoons olive oil
    • Salt and pepper to taste
    • 2 tablespoons butter
    • 2 cloves garlic, minced
    • 2 cups diced tomatoes
    • 1/4 cup chopped fresh basil
    • 1/4 cup white wine
    • 2 tablespoons capers
    • 1/4 teaspoon red pepper flakes (optional)
    • Lemon wedges for serving (optional)

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Add garlic and cook for 1-2 minutes, stirring frequently.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.
    • Cook for 5-7 minutes, stirring occasionally, until the sauce has thickened.
    • Serve perch with tomato-basil sauce and lemon wedges (if using).