St. Peter's Fish with Parsley Sauce
St Peter's fish is a peculiar looking fish with two distinct black dots on either side of its body. It has very delicate meat and could make a delightful Sunday lunch for the family!
1 cup fresh parsley, coarsely chopped
1 clove garlic, chopped
juice of 1 lemon
4 St. Peter's fish, bass or trout, filleted
1 tbsp. flour
salt and pepper to taste
1. In a food processor, combine the parsley and garlic with 2 tbs. of water and whirl until the mixture is completely smooth. Thin the mixture with an additional 2 tbs. of water and mix well. Add the lemon juice and salt and pepper to taste. Set aside and cover.
2. Clean, scale and filet the fish. Salt and pepper each filet.
3. Cut the onion in thin slices.
4. Oil a low pan with a layer of oil, brown the fish on both sides and cook until tender and juicy. Transfer the fish to a preheated serving platter and set aside to keep warm.
5. Add oil to the same pan and sauté the onions until golden brown. Add the flour and over a low flame cook until the mixture is lightly brown. Stir continuously.
6. Add the parsley mixture and cook for 2-3 more minutes more and keep stirring!
7. Add the fish to the mixture and cook for a few minutes.
8. Serve immediately in flat platter.