Maryland Perch Fillets in Tomato Sauce Recipe

Serves/Makes: 6

Ingredients:

  • 2 pounds white perch fillets, cut in serving pieces
  • 1 large onion, coarsely chopped
  • 4 tablespoons butter
  • 1 tablespoon corn oil
  • 1 large clove garlic, minced
  • 1 large stalk celery with leaves, coarsely chopped
  • 1 medium green pepper, coarsely chopped
  • 1 medium carrot, finely chopped
  • 1 cup tomato sauce
  • 2 large ripe tomatoes, peeled and coarsely chopped
  • 1/2 cup dry white wine
  • 1 bay leaf
  • 1 tablespoon fresh parsley, minced
  • Salt and freshly ground black pepper
How to cook Maryland Perch Fillets in Tomato Sauce:
  • Saute onion in butter and oil in a medium-size heavy skillet until golden. Add garlic, celery, green pepper, and carrot and cook until tender-crisp. Stir in tomato sauce, chopped tomatoes, wine, bay leaf, and parsley.
  • Season with salt and pepper to taste. Simmer sauce for 1 hour, stirring occasionally.
  • Preheat oven to 350°F (180°C).
  • Wipe perch fillets with a damp cloth. Oil a shallow baking dish large enough to hold fillets in a single layer.
  • Arrange fillets in baking dish and pour tomato sauce over them. Bake for approximately 25 minutes, until fish flakes easily with a fork. Serve the Maryland Perch Fillets in Tomato Sauce immediately, piping hot.
  • Fish and sauce may be spooned over plain steamed white rice.

Note:

The Maryland Perch Fillets in Tomato Sauce recipe easy to prepare and so good!


This recipe for Maryland Perch Fillets in Tomato Sauce serves/makes: 6

The Maryland Perch Fillets in Tomato Sauce recipe is adopted from The Chesapeake Bay Fish & Fowl Cookbook by Joan & Joe Foley.

Main Ingredient: Perch (more Perch recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: American (more American recipes)

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