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Mushroom and Almond Topped Perch

Mushroom and Almond Topped Perch
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Ingredients

2lb.  ocean perch fillets (thawed, if frozen), about 1/2 inch thick
1cup  milk
1beaten egg
1cup  all-purpose flour
1/2tsp.  salt
4tbsp.  vegetable or olive oil, divided
1 1/2cups  sliced fresh mushrooms
2tbsp.  butter or margarine
1/2cup  chopped smoky-flavored almonds
2tbsp.  chopped fresh parsley
1tbsp.  lemon juice

Directions

Rinse fish; pat dry with paper towels. In shallow dish, combine milk and egg. In another shallow dish, combine flour and salt. Dip fish into egg mixture, then coat with flour mixture.
In large skillet heat 2 tablespoons of the oil. Add half of the fish. Cook over medium-high heat 5 to 7 minutes or until golden brown and fish flakes with a fork (145°F), turning once. Drain on paper towels. Repeat with remaining 2 tablespoons oil and remaining fish. Keep warm.
In medium saucepan cook mushrooms in butter until tender. Stir in almonds, parsley and lemon juice. Spoon over fish.

Nutrition Facts

Serving Size 1
Amount Per Serving
Calories 489 Fiber 3g
Calories From Fat Sugars
Total Fat 29g Protein 37g
Saturated Fat 2g Carbohydrates 22g
Cholesterol 110mg Potassium
Sodium 451mg Sodium Extra 19mg
Print   Full | 3x5 | 4x6
Serves: 6
Prep Time:
20 minutes
Cook Time:
12 minutes
Print Recipe
Full | 3x5 | 4x6
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