Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 1 pound fresh egg noodles

  3. 1 teaspoon olive oil

  4. 4 perch fillets

  5. salt and pepper to taste

  6. 2 tablespoons lemon juice

  7. 3 tablespoons butter

  8. 1/3 cup chopped onion

  9. 2 cups tomatoes -- peeled, seeded and chopped 1 cup dry white wine

  10. 1 tablespoon finely chopped dill

  11. 1 tablespoon all purpose flour

  12. 1 tablespoon water

Instructions Jump to Ingredients ↑

  1. In large pot with boiling water, add noodles with olive oil. Cook al dente. Drain. Sprinkle fish fillets with salt, pepper and lemon juice. Set aside. In large skillet with heated butter, add onion. Saute until translucent. Add tomatoes, wine and dill. Add fish to skillet, cover and simmer. Place noodles on platter. With slotted spoon, transfer fish from mixture to noodles. In a small bowl, combine flour and water to make a smooth paste and stir into skillet. Whisk into mixture and thicken. To serve, pour skillet mixture over fish and noodles. Serve warm.

  2. Approximately 15 minutes.


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