Yellow Perch Fillets in Mustard
- Cook quinoa according to package instructions.
- In a skillet, fry fennel in a little olive oil until tender but still crunchy. Set aside.
- In another skillet, cook fresh fillets in a little olive oil until golden or until fish flakes easily with a fork. Set aside.
- In the same skillet, heat cream and mustard over low heat. Mix well.
- Cover fish with sauce and serve with quinoa and fennel. Decorate with fennel leaves, if desired.