Lake Victoria Perch In Lemon Caper Sauce

Ingredients:
1/2 All Purpose Flour
1 teaspoon Salt
1/2 teaspoon Black Pepper
2 lbs Lake Victoria White Fish
4 tablespoons Unsalted butter
1 tablespoons Extra Virgin Olive Oil
2 cloves Garlic,minced
1 each lemon (zest and then juice)
2 tablespoons White Wine
1 Cup Heavy Cream
3-4 tablespoons Capers, lightly chopped
2 tablespoons Fresh Parsley, chopped
1 tablespoon Fresh Tarragon, chopped

1. Cut fish fillets into 4 equal pieces
2. Mix together flour, salt and pepper and place on large plate. Dredge fish filet into flour mixture, shake off excess.
3. Melt butter in large saute pan, add fish and cook 2-3 minutes per side. Remove fish from pan and keep warm.
4. Add olive oil and garlic and cook until tender. Add white wine and lemon juice and reduce liquid slightly. Add cream, capers and lemon zest and heat until it thickens slightly. Mix in parsley, tarragon and season with salt and pepper.
5. Place fish filets on plates top with sauce (or serve on side).
Garnish with lemon slice and Tarragon sprig. Yields 4 servings.

Wine Suggestion:
Valley of the Moon Pinot Blanc
Seghesio Vineyards Arneis

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