Sauteed Perch with Peperonata and Watercress Pesto
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | Virgin olive oil, plus 4 T |
| 1 | md | Onion |
| 2 | lg | Red bell peppers, cut in 2" squares |
| 2 | lg | Yellow bell peppers, cut in 2" squares |
| 1 | tb | Fresh thyme leaves, chopped |
| 1 | tb | Sugar |
| 1 | tb | Crushed red pepper flakes |
| 1 | bn | Watercress, stemmed, washed, spun dry |
| 1/2 | c | Extra virgin olive oil |
| 2 | tb | Pine nuts |
| 1 | Clove garlic, thinly sliced | |
| Salt and pepper to taste | ||
| 1 | lb | Perch fillets, skin on, bones removed |
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