Striped perch with artichokes and olives – a detailed recipe preparations. Nutritional value of one serving: (4 total) Calories 472, total fat 22 g. saturated fat 3 g. protein 37 g. carbohydrates 31 g., fiber 6 g., cholesterol 136 mg., sodium 1051 mg., sugar g. 
Photo of the dish:Anthony Achilleos Time: 40 min. Difficulty: Easy Portions: 4 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 skinless fillets (200 g each) of striped bass or common sea bass (approximately 2.5 cm thick)
- Coarse salt and freshly ground pepper
- 1 lemon
- 1 bunch of parsley, take only leaves (approximately 1 glass)
- 5 cloves of garlic, crush
- 4 tbsp. l olive oil
- Half baguette, diced
- 1 packet (300 gr.) Frozen artichoke cores, defrost
- 1/2 tbsp. pitted olives
- 3 small tomatoes, cut into four parts
Recipes with similar ingredients: perch, artichokes, olives, olives calamata, tomatoes, parsley, lemon, garlic, baguette, breading crackers
Recipe preparation:
- Preheat the oven to 200 C. Grate the perch fillet with salt and pepper, put in the refrigerator for a while.
- Using a vegetable knife, thinly cut the peel of the lemon. Mix in a food processor lemon peel, parsley, garlic, 2 tablespoons tablespoons of olive oil and 1 teaspoon of salt, turn on the combine and grind, gradually adding all the bread.
- Spread breadcrumbs over the entire surface of the pan. Arrange artichokes, olives and tomatoes around the breading mixture, put on top of the oven and bake, about 15 minutes.
- Remove the pan from the oven, set the breadcrumbs aside crackers. Put the perch fillet in a mold and sprinkle with breadcrumbs. To put mold into the middle of the oven and bake, until cooked, about 15 minutes. Sprinkle fish with olive oil and juice lemon. Slice the remaining flesh of lemon. Serve perch with vegetables and lemon slices.
