Perch Fillet With Mint

Preparation:

Preparation: Defrost the fish fillets at room temperature for about three hours, then divide them, coat them in flour, crushing them well on both sides and sprinkle them with a little salt and possibly freshly ground pepper. Arrange the fillets without overlapping them in a large pan, sprinkle them with the wine diluted with a little water and sprinkle everything with the minced garlic as finely as possible. Put everything on medium heat and let the perch fillets cook, turning them from time to time for about 10 minutes so that they cook perfectly without sticking. When cooked, add the finely chopped sprig of mint. Serve the fillets well covered with their cooking juices on a serving plate.