How to make
Clean the perch fillets, by removing the remaining bones and skin. Cut them into large pieces and cook them in a pan with a little olive oil and salt. It is important that the pan has a non-stick coating and that its surface is completely greased so that the tender fish does not stick.
Remove the pieces of perch and in the same pan pour the remaining olive oil, tomato puree, vinegar, sugar, salt, a pinch of tarragon, garlic and black pepper. When it has simmered for 2-3 minutes over medium heat, pour the broth with the starch dissolved in it. For more sauce you can add more broth with starch.
Stir until it has slightly thickened and place the pieces of fish inside to cook completely - depending on the thickness - for 3 to 5 minutes on low to moderate heat.
Serve the cooked fish warm, lightly sprinkled with more tarragon. Do not add an excessive amount of spice, because it is very fragrant and will overshadow the delicate taste of perch.
This perch in sweet and sour sauce is an easy and very tasty fish dish that gives us interesting contrasts and a lot of pleasure.
Enjoy your meal!
