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Perch with Fried Capers and Brown Butter Recipe Video
This video recipe clip is only the fish with the fried capers and brown butter. The sauce, Roasted Tomato Balsamic Vinaigrette, and the cold salad, Stellette Pasta with Spring Peas and Lemon, will both be demonstrated on the site this week. Sorry for the tease, but today, it’s all about the Perch. The key pre-searing technique to pay special attention to is the small cuts or “scores” I make on the Perch’s skin. This keeps the fish from curling up and also allows the flavor of the butter and capers to really get into the filet. The small filets I used only took a couple minutes on each side, so you’ll have to adjust if you used another fish like sole, or tilapia, etc. Bye the way, even though I use a good amount of butter in the pan, very little actually makes it on to the plate. Enjoy!
For recipe ingredients, please refer to the video.
For recipe directions, please refer to the video.