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Pan-Fried Sea Perch with Lemon Juice and Herb Butter

Source: Outdoor Entertaining
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Rating: 4.5   Reviews: 2 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 4
For Fish:
4 sea perch fillets
2 lemons
For Butter:
1/4 cup butter
1/2 teaspoon salt
1/3 teaspoon black pepper
2 teaspoons finely chopped parsley
1 teaspoon chopped dill
1 teaspoon chopped chives
1 tablespoon very finely chopped red bell pepper
1 garlic clove, finely chopped
For Zucchini:
4 small zucchinis
dill sprigs for serving
Pan-Fried Sea Perch with Lemon Juice and Herb Butter Recipe at
FOR FISH AND BUTTER: Cut one lemon in two and squeeze half over the fish. Cut the remaining half into 2 wedges and the other lemon into 4 wedges and set aside. Mash the butter with salt, pepper, herbs, bell pepper and garlic. Spread over the fish and pan-fry until cooked through, turning once.

FOR ZUCCHINI: Slice zucchinis lenthwise without cutting through the stalk end. Drop into boiling, lightly salted water to simmer until just tender. Drain well.

TO SERVE: Arrange fish and zucchini on plates with white rice, lemon wedges and sprigs of dill. Spoon any sauce left in the pan evenly over the fish.

NOTE: Parsley and dill can be replaced with 2 teaspoons of fresh coriander.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 195
Fat. Total: 13g
Fiber: 4g
Carbohydrates, Total: 10g
Sodium: 349mg
% Cal. from Fat: 60%
Cholesterol: 58mg
Protein: 14g
Spotlight Recipe Review See all 2 reviews »

Rating: 4
by: Benjavan Reviewed: 06/23/2011
Quite delicious and easy to make
my children and I love this recipe! I used fresh coriander instead of dill and parsley and baked the fish at 400F for 8 minutes.
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