Perch Fillets in Tomato & Chive Cream Sauce
Recipe Courtesy of Tina of Tinaminastina
Difficulty: Medium (only because people are often intimidated by fish, but otherwise it's a very Easy recipe)
- 6 small Perch fillets w/ skin (I'm not sure if the skin is supposed to be on, but I kept them on)
- 1 large tomato (sliced and seeds removed)
- 1/4 Cup of chopped chives
- 2 Cups of Heavy Cream
- 2 Tbs of oil
- Salt and Pepper
Season fish with salt and pepper.
Heat up oil in a skillet and fry fillets skin side down, until fish is opaque (3-5 mins or so). Once the fish looks like it's almost fully cooked, add sliced tomatoes. Almost immediately, add the heavy cream and boil to a simmer. Add chives and serve. Depending on how much salt and pepper you used on the fillets, you may not need to season again.
Like Tina, I cooked potatoes (fingerling) to serve on the side.
As promised by Tina, this was a very easy dish to make... and I would have to agree with her - simple is always the best! Thanks again for translating the recipe for me. I'll definitely be cooking this often.