Pan-Seared Perch with Parsley Butter - alive magazine
Perch in the pan is a freshwater delight: low in fat and calories and rich with selenium, it is deliciously simple to prepare. Although the filets are small…
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Cooking tools:
- Pepper mill
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Spoon
- Spatula
- Stove
- Plate
Ingredients
- 1/3 cup (80 mL), plus 1/2 cup (125 mL) unsalted butter, cubed
- 30 fresh perch filets, deboned and skin on
- Juice of 2 lemons
- Tabasco sauce to taste
- Worcestershire sauce to taste
- 1/4 bunch parsley, roughly chopped
- Sea salt
- freshly ground pepper
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