A delicious dish. Tangy, crunchy, crispy and different.
2 Ocean perch fillets, about 5 oz. (150g) each
2 tbsp all-purpose flour
2 tbsp butter or hard margarine
1 tbsp butter or hard margarine
1 tbsp finely chopped onion
1/2 cup sliced fresh mushrooms
1/2 tsp parsley falkes
2 tbsp lemon juice, fresh or bottled
2 tbsp sliced hazelnuts, toasted
Dip fish fillets in flour to coat.
Heat butter in frying pan. Add fish. Cook, browning both sides, until fish flakes with fork. Remove fish to plate. Keep warm.
Hazelnut Sauce: Melt butter in frying pan. Add next 6 ingredients. Stir-fry until onion and mushrooms are soft.
Stir in hazelnuts. Spoon over fish fillets. Serves 2.
1 serving contains: 385 calores; 25.1g fat; 30g protein; 293mg sodium
HAZELNUT TROUT: Use 2 pan-ready trout instead of ocean perch.