Sauvignon Perch Fillet In Shades Of Green

• 10.5 ounces perch fillet
• flour
• 1 shallot, sliced
• 1 garlic clove
• 1/2 celery stalk, sliced
• 3 tablespoons extravergine olive oil
• 1 lime, juice and zest
• 10-15 coriander seeds
• 50 milliliters Sauvignon wine
• 300 milliliters water
• freshly ground white pepper
• freshly ground Himalayan pink salt
• 1 handful Provencal olives

1. Cut the perch into medium pieces. Flour them and set aside.
2. In a large frying pan, heat oil and gently fry shallots, celery, lime zest, garlic and coriander seeds. Cook for about 2-3 minutes till shallots are golden. Remove garlic.
3. Now add the perch and let it brown on both sides for about 2-3 minutes. Add the lime juice and water and cook covered till tender (about 5 minutes). Now pour the wine and keep cooking for further 5 minutes. A few minutes before the perch is done, add olives. Salt and pepper to taste.
4. Serve with a Sauvignon wine and a fresh salad with cubed avocado seasoned with salt, extravergine olive oil and balsamic vinegar.

fillet, flour, shallot, garlic, celery stalk, extravergine olive oil, lime, coriander seeds, sauvignon wine, water, freshly ground white pepper, ground himalayan, handful

Taken from food52.com/recipes/9412-sauvignon-perch-fillet-in-shades-of-green (may not work)