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Matzo-Crusted Perch

4 servings

• 4 wild perch fillets, about 6 ounces each, or other white-fleshed fish
• 1/2 teaspoon salt
• Freshly ground pepper
• 2/3 cup crushed matzo
• 1/4 cup finely chopped flat-leaf parsley
• 1/4 cup finely chopped chives
• 3 tablespoons finely ground almonds
• 2 tablespoons finely chopped thyme
• Grated zest of 1 lemon
• 2 eggs, beaten
• Olive oil

Season the fish with salt and pepper to taste; set aside. Place 1/3 cup of the matzo on a plate; set aside. Mix remaining 1/3 cup of the matzo, parsley, chives, almonds, thyme and lemon zest in a large bowl; whisk in eggs.

Heat 11/2 inches of oil in a large skillet over medium-high heat to 350 degrees. Meanwhile, coat the fish in the ground matzo. Dip fish into the egg mixture; coat again with matzo. Add to hot oil; cook, turning once, until the fish is medium brown and crispy, about 4 minutes. Drain on a paper towel-lined plate.

Per serving: 401 calories (48 percent from fat), 21 g fat (3 g saturated), 179 mg cholesterol, 13 g carbohydrates, 39 g protein, 459 mg sodium, 2 g fiber.

(From Laura Frankel of Shallots Bistro in Skokie, Ill.)

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