Perch with vegetables and mustard sauce
Perka me lahanika kai saltsa moustardas
Ingredients
- 2 fillets of perch
- 2 medium potatoes
- 4-5 small zucchini
- 1 egg
- Salt and pepper
- grated toast
- all purpose flour
- olive oil
for the sauce
- 3 tablespoons mustard
- 1 lemon (juice)
- 1 teaspoon parsley (chopped)
Method
- Add salt and pepper to the fish and leave for half an hour to marinate.
- In a saucepan, put the vegetables to boil (just before you start with the fish the vegetables will be ready).
- In a pan, put some olive oil (or vegetable oil) to heat (an amount equal to cover the half thickness of the fish).
- In a bowl, put the grated toast, in another the egg (slightly beaten), and in another the flour.
- When oil heats pass the fish from the grated toast, then the egg and finally the flour and place in pan.
- Fry for 2′-3′ each side of the fish and place on kitchen paper to remove the excess oil.
- In a clean pan, add little olive oil, the mustard, the lemon juice and boil for 2′.
- Add the parsley, some pepper, and cook for another 1′-2′ and serve.
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