Sautied Perch with Peperonata and Watercress Pesto
| Yield: | 1 Servings |
| Categories: |
| 4 | tb | Virgin olive oil; plus 4 tablespoons |
| 1 | md | Onion |
| 2 | lg | Red bell peppers,; cut into 2-inch squares |
| 2 | lg | Yellow bell peppers,; cut into 2-inch squares |
| 1 | tb | Chopped fresh thyme leaves |
| 1 | tb | Sugar |
| 1 | tb | Crushed red pepper flakes |
| 1 | bn | Watercress,; stemmed, washed and spun dry |
| 1/2 | c | Extra virgin olive oil |
| 2 | tb | Pine nuts |
| 1 | Clove garlic,; thinly sliced | |
| Salt and pepper to taste | ||
| 4 | Perch fillets, skin on, bones removed,; about 1-1/2 to 2 pou |
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