Sautéed Perch in a Pepper Basil Cream Sauce

Ingredients:

• Fresh Perch
• Oil
• Flour
• Sherry
• Red Peppers
• Basil
• Chicken Stock
• Heavy Cream
• Jeff's Cooking Chrystals

Take the skin off of the perch. Dredge in a little bit of flour with Jeff's Cooking Chrystals.

Take a little bit of oil and put in the sauté pan. Add white wine, chicken stock, Jeff’s seasoning, fresh red peppers (add first), basil, oil and heavy cream.

Flip them around a bit to mix together.

Lay the filets in the pan gently. Keep the oil down towards the filet as you set it in the pan.

Add a bit of Jeff's Cooking Chrystals. Then flip filets one by one.

Add the fresh basil in and little bit of chicken stock. Add a little bit of heavy cream.