Broiled Perch on a Pan with Broccoli Sauce

Ingredients: (2 servings)

2 each Perch fillets (5-7 ounces each)

1/3 Tsp Salt

To Taste Black Pepper, ground

3 ½ ounces Broccoli Soup, thawed

1 Tsp Chicken soup stock

¼ Tsp Lite Soy sauce

1 Tsp Cornstarch

1 Tblsp Water

1 Tblsp Olive oil

Preparation.

Season perch fillets with salt and pepper and let stand for 5-10 minutes.

Pour the vegetable soup in a deep pan and heat at medium temperature. Add the chicken stock and soy sauce, bring to a boil.

Mix the water and cornstarch well and add it to the pan, and quickly mix all until sauce thickens.

Blot excess water from the fish with paper towel. In a separate frying pan heat the olive oil and sauté fillets 2 -3 minutes on each side.

Ladle half of the sauce onto plate, place perch fillets on top and ladle remaining sauce on top.

 

Recipe Notes

This menu takes advantage of the color of broccoli and uses the Wild Veggie as a sauce for white fish.

This menu adds some flavorings to be used as topping sauce, to augment the plain taste of the original vegetable soup.

Even without using starch, the vegetable soup can be thickened by boiling down; however, the starch can create the gloss and smooth feeling in the mouth.

Chicken meat can be also used in place of white fish; the plain part, such as breast, is better suited for this menu.

The sauce should be used abundantly to emphasize that it is “sauce-to-eat” made of vegetable.