Ingredients
10 Perch filets
2 C Fish fume or stock reduced
1 C Seasoned flour (flour, salt & pepper)
Olive oil
Butter
1 Zucchini
1 Onion
1 Eggplant
Salt & Pepper
1 t Herbs de province
· Drench fish with flour, sauté in pan heated with equal parts butter and oil. Serve over grilled vegetables with provence fume
Herb De Provence Fume
· Add herbs de provence to the fish stock, simmer over medium heat until your stock is reduced by half
· Serve over the perch
Grilled Vegetables
· Slice vegetables thick, brush with olive oil, salt and pepper
· Grill until tender about 5 minutes cut into cubs and serve topped with fish and fume
DELICIOUS
DIGG
REDDIT
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