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Yellow Perch Fillets in Mustard

Main course | Easy | 30 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Cook quinoa according to package instructions.
  2. In a skillet, fry fennel in a little olive oil until tender but still crunchy. Set aside.
  3. In another skillet, cook fresh fillets in a little olive oil until golden or until fish flakes easily with a fork. Set aside.
  4. In the same skillet, heat cream and mustard over low heat. Mix well.
  5. Cover fish with sauce and serve with quinoa and fennel. Decorate with fennel leaves, if desired.

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