Pan-fried perch with tomato, chilli & olives

Simple fried fish tastes sublime with a warm and colourful Mediterranean-style salad.

Recipe «Pan-fried perch with tomato, chilli & olives» presented in category Recipes / Fish, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 200g cherry tomatoes, halved, 1 small red onion, halved, thinly sliced, 65g kalamata olives, 1 long fresh green chilli, deseeded, thinly sliced, 60ml olive oil , 4 perch fillets, 400g green beans, topped, 1/4 cup fresh continental parsley leaves , 1 1/2 tbsp fresh lemon juice, Sea salt flakes, to serve, Steamed chat potatoes, to serve, Lemon wedges, to serve.

Ingredients:

• 200g cherry tomatoes, halved 
• 1 small red onion, halved, thinly sliced 
• 65g kalamata olives 
• 1 long fresh green chilli, deseeded, thinly sliced 
• 60ml olive oil 
• 4 perch fillets 
• 400g green beans, topped 
• 1/4 cup fresh continental parsley leaves 
• 1 1/2 tbsp fresh lemon juice 
• Sea salt flakes, to serve 
• Steamed chat potatoes, to serve 
• Lemon wedges, to serve 

Instructions

1. Preheat oven to 220°C. Place the tomato, onion, olives and chilli on a baking tray. Drizzle over 2 tablespoons of the oil and toss until well combined. Cover with foil and bake in oven for 10 minutes or until the tomato is tender.
2. Meanwhile, heat the remaining oil in a non-stick frying pan over medium heat. Add the perch and cook for 3 minutes each side or until the flesh flakes easily when tested with a fork. Cook the beans in a saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Drain.
3. Add the beans, parsley and lemon juice to the tomato mixture and toss until well combined.
4. Divide the tomato mixture among serving plates. Top with the perch. Season with sea salt flakes. Serve with potatoes and lemon wedges.