Serves 8




*Fish Sausage (forcemeat) 1 each 6-ounce boneless perch filet 8 cloves garlic, roasted 1/4 cup moist bread crumbs 1 teaspoon sea salt 1 pinch fresh ground green peppercorn 1 each zest of lemon Blend all forcemeat ingredients in food processor to form smooth paste. Cover and refrigerate. 4 each 6-ounce boneless perch filets salt and pepper to taste 8 ounces fish sausage* 8 tablespoons olive oil 1/2 cup Chardonnay wine 2 cups tomatoes, rough chop 11/4 teaspoons sea salt 4 tablespoons Italian parsley, chopped 1/2 teaspoon fresh ground green peppercorn Salt and pepper each perch filet. Roll each filet into tube standing upright for forcemeat to fill. Fill each filet with equal amount of forcemeat. Drizzle 1 tablespoon olive oil over each stuffed filet. Heat 4 tablespoons olive oil in large skillet; adding stuffed perch filets. Cook uncovered over medium-high heat for 2 minutes. Add wine and tomatoes. Cook covered for 5 minutes. Place fish on sheet tray and bake in 400ºF oven for 6 minutes. Reduce braising liquid uncovered over high heat for 1 minute before placing fish on plate for service. Add chopped parsley before spooning sauce on and around stuffed perch filet.