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    • Perch with Tomato-Basil Sauce

    Perch with Tomato-Basil Sauce

    Mark Sharron
    Easy
    35 minutes
    02-Apr

    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

    • Perch with Tomato-Basil Sauce: Step-by-Step Method
    • Pat dry each perch fillet with paper towels
    • Season fillets on both sides with salt and pepper
    • Set perch fillets aside at room temperature for 10 minutes
    • Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat
    • Once oil is shimmering, add perch fillets skin side down (if skin-on); cook for 2–3 minutes per side until just opaque and lightly golden
    • Remove cooked fillets onto a warm plate; cover loosely with foil to keep warm
    • In a separate saucepan, melt 2 tablespoons butter over medium heat
    • Add minced garlic and sauté for 30–45 seconds until fragrant but not browned
    • Add diced tomatoes to saucepan and cook, stirring occasionally, for 2–3 minutes until tomatoes start to break down
    • Pour in 1/4 cup white wine; let simmer 2–3 minutes to slightly reduce
    • Add capers, chopped basil, and red pepper flakes (if using); stir to combine
    • Simmer sauce for 3 minutes, allowing flavors to meld; taste and adjust seasoning
    • Transfer warm fish fillets to individual serving plates
    • Spoon tomato-basil sauce generously over each fillet
    • Garnish with extra fresh basil and a lemon wedge on the side (optional for brightness)
    • Serve immediately, ensuring each plate has an even portion of sauce