Fish and Veggie Stack

Name: Fish and Veggie Stack
Total time: 1 h
Yield: 4
Cuisine: French
Ingredients: 3 carrots (sliced); 1.5 cups Snap pea; 3 Zucchini (sliced); 1 Leek (washed and chopped); 6 Whiting fillets (washed and pin-boned); 2 Tbsps flat-leaf parsley (chopped); olive oil; flaked Sea salt; freshly ground peppers

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

Ingredients

for

servings

Ingredients: 3 carrots (sliced); 1 ½ cups Snap pea; 3 Zucchini (sliced); 1 Leek (washed and chopped); 6 Whiting fillets (washed and pin-boned); 2 Tbsps flat-leaf parsley (chopped); olive oil; flaked Sea salt; freshly ground peppers

How healthy are the main ingredients?

parsley carrot Zucchini Leek olive oil

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Preparation steps

Put the slices of carrots in a steamer basket. Place the basket over a pan of gently simmering water. Cover and cook for 10 minutes.

Meanwhile, wash and top and end tail the mangetout.

Add the courgette slices to the steamer basket and extend cooking for 5 minutes. Then add the leek and cook for a further 5 minutes. 2 minutes before the end, add the mangetout. Season the vegetables with some salt and pepper and set aside.

Place the fish fillets in the steamer basket. Season with salt and pepper, cook for 12-16 minutes until the flesh is cooked through and firm to the touch.

Assemble the sandwiches on plates alternating a fish fillet and a layer of vegetables. Sprinkle with parsley, add a drizzle of olive oil and serve warm or cold.

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