Ingredients
1 cup frozen peas1/2 cup chicken broth1 garlic clove, halved1 tablespoon heavy whipping cream2 tablespoons plus 1/3 cup olive oil, divided1/4 cup all-purpose flour1 egg, beaten1/2 cup panko bread crumbs1 tablespoon dried basil1 tablespoon snipped fresh dill1 tablespoon minced fresh thyme8 perch fillets (about 3/4 pound)1/4 teaspoon salt1/8 teaspoon white pepperLemon wedges
Preparation
In a small saucepan, combine the peas, broth and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until peas are tender; cool slightly. Drain peas and garlic; transfer to a food processor. Add cream and 2 tablespoons oil. Cover and process until pureed; set aside.
Place flour and egg in separate shallow bowls. In another shallow bowl, combine the bread crumbs, basil, dill and thyme. Sprinkle fillets with salt and pepper. Dip perch, skin side up, in the flour, egg, then bread crumb mixture.
In a large skillet, cook fillets in remaining oil in batches over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Serve with pea puree and lemon wedges.
