2 12 ounces wh perch, -- gutted and scaled (12 to 15) Kosher salt Olive oil for grilling, plus 1 tablespoon 10 sprigs fresh sage 3 Italian toma 6 slices zucchini, oiled 1 tablespoon olive oil Preheat grill. Using a sharp knife, make 3-4 slits into the flesh of each perch on both sides. Oil and season. Stuff 5 sprigs of sage into the cavity of each perch. Place the perch on the grill and cook for 4 minutes, flip and place the tomatoes and zucchini on the grill. Cook for 4 minutes, flipping the tomatoes and zucchini as needed. Transfer to serving plates and drizzle with olive oil.
How To make Grilled Perch with Sage's Videos
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Looking for flavours without the fuss? Tom’s got you covered, give this quick and easy sole meunière recipe a go! Simply follow the video and share your attempt with Tom by using #CookwithKerridge. Make sure you subscribe to the channel for all of the latest updates.
Serves: 1
Ingredients: 1 x dover sole Salt to season 3 tbsp plain flour 100g butter 2 tbsp capers 3 tbsp chopped flat leaf parsley ½ lemon juice
Method: - Heat the butter in a large frying pan. - Then coat the fish in flour. - Once the butter is foaming carefully lower the fish into the butter skin side down. - Cook the fish for 3 to 4 minutes each side. - Then remove the fish from the pan and onto a serving plate. - Add the capers, parsley and lemon juice the cooking butter and then simply soon over the fish and serve.
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