Tomato and Lemon White Fish

This recipe would work with any ‘white’ fish, we choose Sea Perch as there are hardly ever bones and the flavour and texture is lovely.

 

Ingredients: 

Knob of Butter

Salt & Pepper

1 Tomato, diced

1 Lemon

Parsley to garnish.

 

Method: 

Using a large pan, fry fish in butter. Season with Salt and Pepper.

Add tomato to the side of the pan. Cook everything for 2-3 minutes until fish is cooked through. You are looking for the fish to turn white and no longer have a translucent look.

Squeeze half a lemon onto the fish, then serve.

Garnish with Parsley and lemon slices.

Serve with our Mediterranean Summer Salad

(We also had Sweet Potato Fries)

 

Lorie

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