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Victoria perch fillets with leeks and peppers

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Ingredients for 1 servings:

  • 1 fish fillet(s) (Victoria perch)
  • ½ stalk(s) leek
  • 1 red bell pepper(s)
  • lemon juice
  • salt and pepper
  • chili powder
  • 1 garlic clove(s)
  • Oil for frying
  • 1 cup of cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Thaw the Victoria sea bass fillet for 20-30 minutes, rinse under cold water, and pat dry. Drizzle with lemon juice, season with salt, and pepper. Heat oil (I used pepperoncini oil) in a pan and add the fillet. Sear for 5 minutes on each side. Then add the chopped bell pepper and the chopped leek. Add cream and season the vegetables with salt, pepper, and chili powder. Simmer everything together for another 5 minutes. I served it with potatoes. Rice would probably also be delicious with it. The calorie count is based on the fillet only.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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