1 pound 5 oz perch fillets
all-purpose flour for dusting
1/4 cup butter
8 fresh sage leaves
salt and pepper
The last days of summer are here and only sage and a dab of rosemary remain in the container behind our apartment. Sage is a relative of the mint family- like other mints, it has a square stem and flourishes with little care. And it smells like a warm, spicy version of its spearmint cousin, too.
It filled the cool, evening air with fragrance when I picked eight leaves for the recipe.
Found a pound of fresh, wild perch at Schnucks. Ocean perch has a rich, red color on its scales.
I melted a walloping 1/4 cup of butter in our trusty skillet.
Then I added my eight leaves of sage and melted the butter over medium high heat. A delicious smell wafted through the house . . .
In the meantime, I dredged the perch with flour, and shook off the excess.
And placed in the skillet with the melted, delicious-smelling sage butter.
I cooked on medium high heat for 3 minutes on both sides and generously salted and peppered.
We enjoyed the perch with some cherry tomatoes. It was warm and buttery, with a subtle note of sage.
