Perch with Garlic Sauce and Salad
- 800 grams Nile perch
- freshly ground peppers
- 2 tablespoons lemon juice
- Pastry flour
- 2 tablespoons butter
- 2 garlic
- 3 Anchovy fillet
- 2 Caper
- 3 tablespoons Red wine vinegar
- 5 tablespoons olive oil
- 250 grams mixed Lettuce (such as frisee, lollo rosso)
- 4 small tomatoes
- 2 tablespoons White vinegar
- 4 tablespoons olive oil
- ½ teaspoon Mustard
- 1 pinch sugar
Divide fish fillet into 4 serving pieces, season with salt and pepper, drizzle with lemon juice and let stand about 10 minutes. Dredge in flour, tap off excess flour and cook over medium heat in butter until golden brown on both sides, remove and keep warm.
For the sauce, peel garlic and chop finely.
Rinse anchovy fillets briefly, pat dry and chop finely together with the capers. Cook everything in olive oil briefly, deglaze with vinegar and season with salt and pepper.
Trim salad greens, rinse, spin dry and tear into small pieces.
Rinse tomatoes and cut into wedges.
Whisk together vinegar and mustard, season with salt, pepper and sugar and mix with the salad greens.
Serve perch fillets on plates, top with garlic sauce and serve with the salad.