Better 'fried' fish
6
- Prep Time5 min
- Total Time15 min
- Makes4 Servings
Ready in 15 minutes. Serve with Mediterranean zucchini and a fruity white wine.
Ingredients
1/2 cup panko bread crumbs
1/2 tsp hot-red-chili-flakes
1/4 tsp salt
4 skin-on perch fillets, pin bones removed
1 tbsp olive oil
2 green onions, thinly sliced diagonally
Instructions
Stir panko with chili flakes and salt on a large plate. Make 3 deep cuts on skin of fillets. Rinse fish, pat dry, and coat on both sides with panko mixture.
Heat a large non-stick frying pan over medium. add oil and swirl to coat. add fish, skin-side up, and cook until golden, about 5 min. Flip and cook for another 3 min. Add onions during the last min of cooking and serve immediately.
Nutrition (per serving)
Calories 153, Protein 22g, Carbohydrates 5g, Fat 5g, Sodium 191mg.
Wine Pairings
Fish & dilled zucchini, Pair it with: A fruity white. The St. Urban Vineyard has been integral to the establishment of riesling in Canada. This off-dry example hints at lime and orchard fruits on the nose, while the palate boasts zesty acidity, a natural with fish. Our pick: Vineland 2011 Elevation St. Urban Riesling, Ontario, $20.
Add a side of Mediterranean zucchini to round out the meal.
Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.
