1 whole Perch, Butterflied

2 tbls olive oil

1 clove Garlic, minced

1 Bunch parsley, chopped

½ lemon, juiced

¼ cup pitted black olives, chopped

¼ cup shelled walnuts

Salt and pepper




In a food processor combine all ingredients except perch, lemon juice, salt and pepper, pulse to make a fine stuffing .

Season with lemon juice, salt and pepper.

Preheat skillet and add olive oil.

Rub the skin of the perch with olive oil and score.

Stuff one side with stuffing mixture and fold over.

Fry on each side until flesh sold white in color, approx. 4 minutes.

Serve with lemon and classic tartar sauce.