Soused Sea Perch Fillets

• 4 each fish fillets 200-250 grams each, sea perch, or other white fleshed fish
• 300 millilitres water
• 300 millilitres white wine vinegar
• 300 millilitres white wine
• 1/4 teaspoon salt
• 4 tablespoons - wild lime confit*
• 1/2 teaspoon - lemon myrtle*

1. In a shallow, poaching pan combine water, wine and vinegar and bring to a boil.
2. Add the fish to the boiling stock; it will take about 6 to 7 minutes to cook so after 2 minutes from adding the fish, turn down the heat to a gentle boil.
3. Remove the fish and place on paper toweling to absorb the excess moisture.
4. Dust with the Lemon Myrtle.
5. Serve with rice and /or wild rice, couscous, bulgar, barley or other grains.

fish fillets, water, white wine vinegar, white wine, salt, lime, lemon

Taken from recipeland.com/recipe/v/soused-sea-perch-fillets-50955 (may not work)