Sautéed Perch With Peperonata & Watercress
Description
This elegant yet simple dish features pan-seared perch fillets with crispy skin, paired with a classic Italian peperonata of sweet red and yellow bell peppers, onions, and thyme. The savory pepper mixture is balanced by a bright, fresh watercress pesto made with pine nuts and garlic. The combination of textures—crunchy fish skin, tender vegetables, and smooth pesto—creates a sophisticated meal perfect for weeknight dinners or entertaining. The dish is light, flavorful, and comes together quickly with fresh ingredients.Ingredients
Directions
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Heat 4 tablespoons of olive oil in a 12- to 14-inch sauté pan over medium heat until shimmering.
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Add the red onion, red and yellow bell peppers, thyme, sugar, and red pepper flakes to the pan.
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Cook the vegetables for 10 to 12 minutes, stirring occasionally, until the peppers have softened but still retain their shape and color.
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Remove the peperonata from the heat, season with salt and pepper, and set aside to cool slightly.
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In a blender, combine the watercress, 1/2 cup extra virgin olive oil, pine nuts, and sliced garlic.
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Blend until smooth and bright green, then season with salt and pepper. Set the pesto aside.
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Season the perch fillets generously with salt and pepper.
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Heat the remaining 4 tablespoons of olive oil in a 14-inch non-stick sauté pan over medium-high heat until smoking.
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Place the perch fillets in the pan skin-side down. Gently shake the pan to prevent sticking.
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Cook for 6 to 7 minutes without moving the fish, until the skin is crisp and the fillets are cooked through.
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Flip the fillets over briefly, then add the prepared peperonata to the pan and bring to a quick boil.
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Transfer the fish immediately to warm plates.
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Divide the warm pepper mixture diagonally over the fish.
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Drizzle generously with the watercress pesto and serve immediately.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 450kcal
- % Daily Value *
- Total Fat 35g54%
- Saturated Fat 5g25%
- Cholesterol 80mg27%
- Sodium 150mg7%
- Total Carbohydrate 10g4%
- Dietary Fiber 3g12%
- Sugars 5g
- Protein 30g60%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Leftover peperonata can be stored in an airtight container in the refrigerator for up to 3 days. The watercress pesto is best used fresh but can be stored in the fridge for 1-2 days; add a drizzle of oil on top to preserve color.
Substitutions: You can substitute perch with other white fish fillets such as halibut, cod, or sea bass. If watercress is unavailable, spinach or arugula can be used for the pesto, though the flavor will be milder.
Tips: Ensure the pan is hot enough before adding the fish to achieve crispy skin. Do not move the fish while the skin is crisping. For a milder heat, reduce the amount of crushed red pepper flakes in the peperonata.
