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Almond and Mushroom Topped Perch


  • 2 lbs fresh or thawed ocean perch fillets (1/2 inch thick)
  • 1 cup milk
  • 1 beaten egg
  • 1 cup flour
  • 1/2 tsp. salt
  • 4 Tbsp. vegetable or olive oil, divided

  • 1 1/2 cup sliced fresh mushrooms
  • 2 Tbsp. butter or margarine
  • 1/2 cup chopped smoky flavored almonds (I used regular almonds)
  • 2 Tbsp. chopped fresh parsley (dried parsley can be used)
  • 1 Tbsp. lemon juice


Rinse fish, pat dry with paper towels. In a shallow dish combine milk and egg. In another shallow dish combine flour and salt. Dip fish into egg mixture, then coat with flour mixture.

In a large skillet heat 2 Tbsp. of the oil. Add half of the fish. Cook over medium-high heat for 5 to 7 minutes or until golden brown and fish flakes with a fork turning once. Drain on paper towels. Repeat with remaining 2 Tbsp. oil and remaining fish. Keep warm.

In a medium saucepan cook mushrooms in butter or margarine until tender. Stir in almonds, parsley and lemon juice. Spoon over fish.

Serve with rice and green salad.

By Raymonde G. from North Bay, Ontario

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