Let’s start preparing the perch with parsley by mixing well with the butter, kept at room temperature, a pinch of salt, a grinding of pepper, a few drops of lemon juice, the capers and half of the chopped parsley.
Put the perch on the work surface and lightly salt them; then spread it with the butter, previously prepared, and roll it up, stopping it with a toothpick before passing them in the flour.
We take a large pan and put some oil together with the garlic; then add the tomatoes cut in half and let them season for about 2-3 minutes. We add the perch rolls and, after a few minutes, we salt, pepper and add the hot wine that we will evaporate. Let it cook for 7-8 minutes in a covered pan and, as needed, add a few tablespoons of fish stock or, if we don’t have any, a few tablespoons of hot water.
When cooked, arrange the perch fillets with parsley on a serving dish and sprinkle them with their sauce. Finally, sprinkle with the remaining parsley and serve hot.
