In a 12- to 14-inch saute pan, heat 4 tablespoons oil to smoking. Add red onion
, red and yellow peppers, thyme
and red pepper flakes and cook over medium heat until peppers have softened, yet still retain shape and color, about 10 to 12 minutes. Remove from heat, season with salt and pepper and cool.
In a blender
, place watercress, extra virgin olive oil
, pine nuts
and garlic and blend until smooth and bright green. Season with salt and pepper and set aside.
Season perch fillets
with salt and pepper. In a 14-inch non-stick saute pan, heat 4 remaining tablespoons olive oil until smoking. Place seasoned fillets, skin side down, and gently shake pan so they do not stick. Cook 6 to 7 minutes over medium high heat until skin is crisp
and fillets and cooked through. Flip fillets over, add peperonata
to pan and bring to boil. Remove fish
immediately to separate warm plates and divide warm pepper mixture over diagonally. Drizzle
with watercress pesto
and serve immediately.