Perch is a mild fish common in our Great Lakes. I picked up some frozen perch that had been caught a few days earlier in Georgian Bay and turned it into a delicious dinner for two–served up along with green beans grown in our own backyard. What a great way to enjoy a meatless meal. Here’s how:
Put a pot of rice on the stove and bring to a boil; throw in a few sprigs of saffron. In a hot non-stick skillet, stir fry some chopped yellow sweet peppers and banana peppers in a little canola oil (you can use any fresh peppers; we happened to have these in the garden) and then remove from heat. Dip the thawed perch fillets in a beaten egg, then into a mixture of bread crumbs and fresh, finely chopped herbs (I used basil).
Cook in the same skillet you used for the peppers, about 2 or 3 minutes per side until cooked through, and remove from heat. When rice is cooked, drain and stir in a drizzle of olive oil and the chopped peppers, and sliced chili peppers if desired. Serve with fresh green beans. and the saffron rice.