White Perch with lentils and collard greens

Dear friends, sorry for the long time absence.

I did cook, but I didn't have enough time to write, and present the recipe. 

Here is one of my latest, samples of home cooking, that we really enjoyed it, and I decided to share it with you.

Few days ago, I stopped by my newly discovered seafood place" New Young Fish Market", on Amsterdam Ave. and 108st, and I found beautiful 

white perch (fish that we used to eat , back in Romania).

I've bought 2 pieces, about a 1.25lb each, and after the fella behind the counter, cleaned them up for me, I stopped next door at the Hispanic market, grabbed a bunch of collard greens, and headed home, to prepare dinner for my hungry tribe.

 Once I arrived in my kitchen, the dinner plan was ready.

First of all, I washed the fish than I simply seasoned it with sea salt, ground pepper and herbs de Provence, and let it marinate in the fridge for 30 minutes.

While the fish was marinating, I started to prepare the sides.

After I steamed the collard greens, aprox. 12 minutes, I sauteed them with crushed garlic, olive oil, crushed chili peppers, and sea salt.

In a medium size pot, add to boil, 1 cup of lentils, 2 cups of water, 1 chopped celery stalk, 2 chopped small carrots, 1 red bell pepper, 1 Spanish onion, 1 spoon of coriander seeds, 

1/2 teaspoon of dry thyme and 3 tbs of olive oil, salt and pepper.

I cooked the lentils, for about 25 minutes, at low flame, then I removed the pot on the side and covered it.

Once the sides were ready, I started prepare the fish.

In a large bowl I mixed 1/2 cup whole wheat flour, 1/2 cup corn meal, salt, pepper and 1 table spoon of ground cumin.

Flour the fish, then saute it, in hot oil, both sides, until the skin gets crispy.

Finish the fish in the preheated oven at 375F for about 12 minutes.

For the sauce, chop 3 small preserved lemons, than mixed them with chopped parsley, a pinch of hot paprika, sea salt, olive oil and garlic.

The sauce should be served at the room temperature, on top of the fish or on the side.

For the better enjoyment, I suggest a crisp chilled White wine or a dry Rose, 

with the dish.

Cheers and enjoy!