Directions:
- In a small saucepan, combine the peas, broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until peas are tender; cool slightly. Drain peas and garlic; transfer to a food processor. Add cream and 2 tablespoons oil. Cover and process until pureed; set aside.
- Place flour and egg in separate shallow bowls. In another shallow bowl, combine the bread crumbs, basil, dill and thyme. Sprinkle fillets with salt and pepper. Dip perch, skin side up, in the flour, egg, then bread crumb mixture.
- In a large skillet, cook fillets in remaining oil in batches over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with pea puree and lemon wedges. Yield: 2 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 737.6 Kcal (3088 kJ) | ||
| Calories from fat | 209.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.24g | 36% | |
|---|---|---|---|
| Cholesterol | 308.12mg | 103% | |
| Sodium | 945.69mg | 39% | |
| Potassium | 876.14mg | 19% | |
| Total Carbs | 68.06g | 23% | |
| Sugars | 3.39g | 14% | |
| Dietary Fiber | 4.58g | 18% | |
| Protein | 58.16g | 116% | |
| Vitamin C | 23.7mg | 39% | |
| Iron | 6mg | 33% | |
| Calcium | 260mg | 26% | |
| Amount Per 100 g | |||
| Calories | 131.23 Kcal (549 kJ) | ||
| Calories from fat | 37.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.13g | 36% | |
|---|---|---|---|
| Cholesterol | 54.82mg | 103% | |
| Sodium | 168.26mg | 39% | |
| Potassium | 155.88mg | 19% | |
| Total Carbs | 12.11g | 23% | |
| Sugars | 0.6g | 14% | |
| Dietary Fiber | 0.82g | 18% | |
| Protein | 10.35g | 116% | |
| Vitamin C | 4.2mg | 39% | |
| Iron | 1.1mg | 33% | |
| Calcium | 46.3mg | 26% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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