Victoria Perch on Rosemary Skewers




Rating: 3.63 / 5.00 (48 Votes)


Total time: 15 min

Servings: 4.0 (servings)

Ingredients:









As decoration:





For the sauce:






Instructions:

Cut the fish into cubes of about 4 cm. Sprinkle with lemon juice, season with salt, pepper and chopped parsley,- let it soak. Rinse the rosemary sprigs hot, shake them dry and tip the stems. Skewer the fish alternately with peppers and or zucchini pieces on the sprigs. Brush 1 perforated DG dish with olive oil. Place skewers inside. Place in steamer just above drip pan (sauce). Sauce: On stove top, sauté shallots or Ital. Pour in the liquid from the drip pan (DG) and reduce. Pour in the white wine and reduce.

Serve with tomato lecho and potatoes instead of sauce

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