Perch with Red Onions, Mushrooms and New Potatoes

    Perch with Red Onions, Mushrooms and New Potatoes

    (8)
    1save
    40min


    8 people made this

    This recipe grills perch and serves it with pesto, potatoes and mushrooms. You can also barbecue the fish.

    Ingredients
    Serves: 2 

    • 1 cup new potatoes
    • 1 tablespoon butter
    • 2 portobello mushroom caps, sliced
    • 1 red onion, sliced
    • 1 teaspoon fresh lemon juice
    • sea salt to taste
    • cracked black pepper to taste
    • 2 fillets perch
    • 2 tablespoons chopped fresh chervil
    • 1 teaspoon chilli oil
    • 1/2 cup pesto

    Directions
    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Preheat the grill.
    2. Place new potatoes in a pot with enough water to cover, and bring to a boil. Cook 10 minutes or until tender.
    3. Melt the butter in a frypan over medium heat and saute the mushrooms and onion until tender. Sprinkle with lemon juice and season with sea salt and cracked black pepper.
    4. Slash the perch fillets on both sides and insert the chervil. Rub with chilli oil, sea salt and cracked black pepper. Place fillets on a baking tray and grill 5 minutes on each side, or until easily flaked with a fork. Drizzle with pesto and serve over new potatoes, mushrooms and onion.
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    Reviews and Ratings
    Global Ratings:
    (8)

    Reviews in English (8)

    by
    17

    This was quite good despite my inability to follow directions. Left out the mushrooms due to the Mrs.'s faulty taste buds but other than that (and the addition of julienned red bell pepper) used the same ingredients though did not measure anything. I did not catch to add the pesto after cooking and I think I lost a lot of the flavor in the oven. I did marinate the fish in salt water for a couple hours and that flavor took nicely. The chili oil was HOT HOT before cooking but left only a slight - super slight - hint of it afterward. The fish texture was marvelous and the brine seemed to extract much of the fishiness from it leaving it smooth and buttery. Oh did not use any butter but added a little sesame oil to the potatoes but still my wife swore the entire dish had a wonderful buttery flavor. I expected something much more pungent but it was still quite nice never-the-less.  -  25 Jun 2008  (Review from Allrecipes USA and Canada)

    by
    10

    Could not find Chervil, so eliminated it - also only used pesto sauce on veggies, because Sea Bass was fresh caught, and didn't want to change the flavor. Excellent.  -  03 Jun 2009  (Review from Allrecipes USA and Canada)

    by
    6

    Excellent recipe - but you must use Chervil -- I found at Meijers with other herbs - i.e.thyme, etc.- Gave it a very nice flavor -- I also added 3 garlic cloves to the onion/mushroom mixture -a nd when they are softened, add the new potatoes ( but cut them up first) --Two other things - be generous with the Chili Oil - I brushed it on generously - bth sides - and don't worry - it gives no heat after cooking. Just a nice gentle kick - and make sure you warm the pesto before scooping over the fish. Great recipe and we'll definitely make again.  -  14 Nov 2010  (Review from Allrecipes USA and Canada)

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