*Photo Updated July 2012*
Inspiration: I have the good fortune to have a set of in-laws who have grown and supplied us with fresh lima beans the last few summers. They gave us this summer’s batch last weekend, and so I sat in front of the TV watching Jerry Maguire and shelling these babies for what I hoped to be some fabulous suppers. Somewhere along the way, lima beans became one of my very favorite foods, so I’m almost embarassed to admit how excited I was :)
What we Loved: We both adored this meal. I really loved everything about it, from the salty and creamy lima beans to the lemony fresh, nicely browned perch (such a fantastic, light fish!) to the nutty Parmesan. All of the flavors went so well together and resulted in a light summery meal that I really just can’t wait to make again. It’s perfect for a weeknight because it’s so easy, and I just love any type of dinner that is served all together in a bowl. I don’t know what it is, but those kinds of meals always tend to be my favorites.
Helpful Hints: Make sure to have a very hot pan when sauteeing the fish. Perch filets are small, and they cook really quickly. If the pan and butter aren’t hot enough, you won’t get any browning on the fish before it’s done. And the browning adds some great flavor.
Lemon Pepper Perch with Lima Beans
Source: Original Recipe
8 small perch filets, room temperature
2 cups lima beans, shelled
2-3 tablespoons butter
Juice from 1/2 small lemon
Parmesan cheese, shredded
1. Place the lima beans in a sauce pan, and cover with water. Bring to a boil, and then reduce to a simmer. Cook the beans for 30-40 minutes until tender. If using frozen, cook according to package instructions.
2. Drain the beans, then return them to low heat. Mix in a pat of butter and the lemon juice. Season to taste with salt and pepper. Cover and keep warm.
3. Season the fish with salt and lemon pepper. Heat a pat of butter in a saute pan until very hot. Add the filets, skin side up, and cook for 1-2 minutes until a nice brown crust starts to form. Flip, and cook for 1-2 minutes more.
4. Serve the fish atop the lima beans, sprinkled with Parmesan cheese.