Sautéed Perch Fillet with Roasted, Marinated Florina Peppers – Kalamata Papadimitriou

Sautéed Perch Fillet with Roasted, Marinated Florina Peppers

Alexandros Papandreou, Chef

Preparation Time 15 minutes
Cooking Time 20-25 minutes
Difficulty level very easy

Serves 2

1 fillet of perch
2 tbsp olive oil
2 tbsp butter
6 Florina peppers
40 ml olive oil
2 tbsp white balsamic vinegar Kalamata Papadimitriou
2 tbsp orange & lemon  white balsamic cream Kalamata Papadimitriou
1 tbsp honey
1 clove garlic, finely sliced
3 tbsp finely chopped chives
Freshly ground pepper

Place the Florina peppers whole on a non-stick baking tray; drizzle with olive oil, sprinkle with salt and freshly ground pepper.
Put the tray with the peppers in a pre-heated oven at 200οC for 20-25 minutes until tender with a charred skin.
When the peppers are ready, remove from the oven, place them in a bowl and cover them tightly with plastic wrap so that the water vapour created helps you peel off the skin very easily.
Put the peppers on a chopping board; remove the skin, stalks and seeds; cut them in julienne and place the strips in a bowl.
Add 40 ml olive oil, the white balsamic vinegar, honey, orange& lemon white balsamic cream, garlic, chives, salt and pepper and mix thoroughly.
Place the perch fillet on a chopping board and using a sharp knife, cut it into 4 pieces.
Put a large non-stick frying pan over high heat and add 2 tbsp olive oil.
Sauté both sides of the perch fillets for 2-3 minutes, sprinkling with salt and freshly ground pepper.
Add the butter, lower the heat and continue cooking for 3-4 minutes, flipping periodically.
Serve the Florina peppers together with the perch fillets and some freshly ground pepper in large individual plates.

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