Perch, on the other hand...
I don't know what made me purchase the perch. (HA! That alliteration just made 1 semester of the English degree worth the pain). But it was there, and I thought: "I should eat more fish. Fish is healthy. I can cook that."
Then I got home and stared at it. For many minutes, before I realized that maybe? Fish shouldn't sit on the counter that long. So I put it in the fridge and did what I do best: I researched.
Somehow, this is what was created. I've given it the creative name of "Baked Perch topped with Sauteed Vegetables". Because I'm creative that way.
The picture looks like a vegetable stew over rice, with maybe a hint of cheese in there somewhere. But I swear there's fish under there. Somewhere. And who knew that cheese went with fish? Just typing that, I cringe. But the final dish was amazingly good.
Baked Perch topped with Sauteed Vegetables Ingredients
|4||perch filets |
|2||cups fresh spinach, chopped|
|8||oz mushrooms, sliced|
|14||oz can diced tomatoes, Italian flavored, undrained|
|1||tbsp olive oil|
|1||garlic clove, minced|
|1||small yellow onion, thinly sliced|
- Preheat oven to 425 degrees.
- In a large skillet, heat olive oil. Add onions and cook over medium heat until deeply carmelized.
- Add mushrooms and garlic, and cook until they have released their water and it has evaporated.
- Spray glass baking dish with non-stick cooking spray and lay Perch filets skin side down.
- Add tomatoes to the onions & mushrooms and heat until boiling. Season with salt and pepper.
- Stir in Spinach leaves and stir until they are mostly wilted.
- Spoon vegetables over Perch and Bake for 10 minutes or until the fish is almost done
- Top with 1/4 cup grated Parmesan cheese and pop under broiler for a minute.
- Serve over rice.