4 awesome ice-fishing lunches from our wild game chef

PORTUGUESE PERCH SALAD

• 4 perch fillets, 1-inch dice
• ¼ cup olive oil
• ½ onion, diced
• 3 cloves garlic, finely chopped
• 1 red pepper, 1-inch dice
• ½ cup pitted black olives
• 1 cup mixed grape tomatoes, cut in half
• Lemon rind
• Juice of half lemon
• Salt and pepper, to taste
• 2 tbsp chopped basil
• ½ cup croutons
• In a mixing bowl, add all ingredients (except basil and croutons) and toss gently to combine.

1. Spread salad mixture on a parchment-lined sheet pan, and place in a preheated 400°F oven. Toss gently after 10 minutes, then roast for another 7. Remove from oven and let cool.
2. Place salad in a large travel container; pack basil and croutons separately. On the ice, serve on plates and garnish with basil and croutons.