Umbrian style perch
Instructions
Dredge the fish fillets and sautee in olive oil and butter.
Deglaze with 1 glass of wine and add the capers.
Sprinkle lemon juice, season with salt and pepper and cook over high heat.
Serve hot, sprinkled with cooking.
Ingredients and dosing for 4 persons
- 800 g of perch fillets
- 1 handful of wild capers
- Flour
- Small walnut 1 of butter
- Olio d'oliva umbria extra virgin
- 1 glass of white grechetto wine
- 1 lemon (juice)
- Salt
- Pepper