Name: Sautied Perch with Peperonata and Watercress Pesto
Prep time: 10 min
Total time: 10 min
Yield: 1
Cuisine: American
Ingredients: salt and pepper to taste; 1 tb Sugar; 1 md Onion; 1 tb Chopped fresh thyme leaves; 4 tb Virgin olive oil; plus 4; 1/2 c Extra Virgin Olive Oil; 1 bn Watercress,; stemmed, washed; 1 Clove garlic,; thinly sliced; 4 Perch fillets, skin on,; 2 lg Red bell peppers,; cut into; 1 tb Crushed red pepper flakes; 2 lg Yellow bell peppers,; cut; 2 tb Pine nuts

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INGREDIENTS

salt and pepper ; to taste
1 tb Sugar
1 md Onion
1 tb Chopped fresh thyme leaves
4 tb Virgin olive oil; plus 4
1/2 c Extra Virgin Olive Oil
1 bn Watercress,; stemmed, washed
1 Clove garlic,; thinly sliced
4 Perch fillets, skin on,
2 lg Red bell peppers,; cut into
1 tb Crushed red pepper flakes
2 lg Yellow bell peppers,; cut
2 tb Pine nuts

Servings

INSTRUCTIONS

In a 12- to 14-inch saute pan, heat 4 tablespoons oil to smoking. Add red onion, red and yellow peppers, thyme, sugar and red pepper flakes and cook over medium heat until peppers have softened, yet still retain shape and color, about 10 to 12 minutes. Remove from heat, season with salt and pepper and cool. In a blender, place watercress, extra virgin olive oil, pine nuts and garlic and blend until smooth and bright green. Season with salt and pepper and set aside. Season perch fillets with salt and pepper. In a 14-inch non-stick sautJ pan, heat 4 remaining tablespoons olive oil until smoking. Place seasoned fillets, skin side down, and gently shake pan so they do not stick. Cook 6 to 7 minutes over medium high heat until skin is crisp and fillets and cooked through. Flip fillets over, add peperonata to pan and bring to boil. Remove fish immediately to separate warm plates and divide warm pepper mixture over diagonally. Drizzle with watercress pesto and serve immediately. Yield: 4 servings Recipe By :MOLTO MARIO SHOW #MB5676 Posted to MC-Recipe Digest V1 #258 Date: Fri, 25 Oct 1996 14:26:26 -0400 From: Meg Antczak

NOTES

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Sautied Perch with Peperonata and Watercress Pesto

salt and pepper to taste
1 tb Sugar 
1 md Onion 
1 tb Chopped fresh thyme leaves 
4 tb Virgin olive oil; plus 4 
1/2 c Extra Virgin Olive Oil 
1 bn Watercress,; stemmed, washed 
1  Clove garlic,; thinly sliced 
4  Perch fillets, skin on, 
2 lg Red bell peppers,; cut into 
1 tb Crushed red pepper flakes 
2 lg Yellow bell peppers,; cut 
2 tb Pine nuts

In a 12- to 14-inch saute pan, heat 4 tablespoons oil to smoking. Add red  onion, red and yellow peppers, thyme, sugar and red pepper flakes and cook  over medium heat until peppers have softened, yet still retain shape and  color, about 10 to 12 minutes. Remove from heat, season with salt and  pepper and cool.    In a blender, place watercress, extra virgin olive oil, pine nuts and  garlic and blend until smooth and bright green. Season with salt and pepper  and set aside.    Season perch fillets with salt and pepper. In a 14-inch non-stick sautJ  pan, heat 4 remaining tablespoons olive oil until smoking. Place seasoned  fillets, skin side down, and gently shake pan so they do not stick. Cook 6  to 7 minutes over medium high heat until skin is crisp and fillets and  cooked through. Flip fillets over, add peperonata to pan and bring to boil.  Remove fish immediately to separate warm plates and divide warm pepper  mixture over diagonally. Drizzle with watercress pesto and serve  immediately.    Yield: 4 servings  Recipe By     :MOLTO MARIO SHOW #MB5676    Posted to MC-Recipe Digest V1 #258    Date: Fri, 25 Oct 1996 14:26:26 -0400    From: Meg Antczak <meginny@node1.frontiernet.net>

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Nutrition

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Serving Size: 1 Serving (274g)
Recipe Makes: 1 Servings

Calories: 1232
Calories from Fat: 1044 (85%)

Amt Per Serving		% DV

	Total Fat 116g	155 %
	Saturated Fat 15.6g	78 %
	Monounsaturated Fat 80.9g
	Polyunsanturated Fat 15.3g
Cholesterol 0mg		0 %
Sodium 163.6mg		6 %
Potassium 344.7mg		9 %
Total Carbohydrate 52.7g		15 %
	Dietary Fiber 4g	16 %
	Sugars, other 48.7g
Protein 3.4g		5 %
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Calories per serving: 1232

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