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Dilled Pine-nut Perch
2 perch fillets -- 4 oz.
1 tsp. lemon juice
1/2 tsp. Worcestershire sauce
2 tbsp fresh dill -- chopped
2 tbsp pine nuts
Marinate for one hour in frig, keep covered.
Mix 2 tbsp pine nuts with a sprinkle of o*l & lemon juice.
Sprinkle perch with paprika. Bake skin side down for 10 min. at 375.
Saute pine nuts on medium for 2-3 minutes in nonstick skillet, stirring
until well browned.
Set perch on plates and top with hot pine nuts. Serves 2.