Whole ocean perch fish
There is nothing like a whole fish, it is more tender, flavorful and just a different experience. But if the bones are too annoying or if the idea of a whole fish is just not what you are emotionally up to right now, try this exact recipe with any fish filet, leaving the skin on and instead of the first 4 minutes, just sear them for 2. Everything else about the recipe can stay the same.
Course: Main Dish
Cuisine: Fish
Servings: people USA imperial/metric conversion:
Print Recipe
  1. Prepare a large skillet on high heat. Pat fish dry and sprinkle with salt. Add olive oil to pan and get hot. Add fish (next to each other) and sear for 4 minutes. Carefully, using a fish spatula and a wooden spoon, turn them over.
  2. Add the rest of the ingredients (except lemon and basil) around the fish, without moving them. Mix well. Turn down heat to medium and cover pan. Cook for 10 minutes.
  3. Serve hot, warm or room temperature. Squeeze lemon on top and finish with fresh basil. Optional: Serve with rice.