Soused Sea Perch Fillets

Directions

In a shallow, poaching pan combine water, wine and vinegar and bring to a boil.

Add the fish to the boiling stock; it will take about 6 to 7 minutes to cook so after 2 minutes from adding the fish, turn down the heat to a gentle boil.

Remove the fish and place on paper toweling to absorb the excess moisture.

Dust with the Lemon Myrtle.

Serve with rice and /or wild rice, couscous, bulgar, barley or other grains.