Fish Fillets with Squash and Sauce
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
- For the fish fillets
- 8 small fillets Scorpionfish (about 70 - 80 grams each)
- salt
- freshly ground peppers
- 2 Tbsps olive oil
- For the squash
- 600 grams green Patty pan squash
- 1 scallion
- 2 garlic cloves
- 3 Tbsps Peanut oil
- For the sauce
- 125 milliliters dry sherry
- 2 Tbsps lemon juice
- 2 Tbsps tomato puree
- ½ tsp sugar
- salt
- ground pepper peppers
- 1 tsp crushed fennel seeds
- 1 tsp thyme (coarsely chopped)
Preparation steps
1.
For the squash, clean squash and cut white parts of scallion into small pieces.
2.
For the sauce, mix sherry with lemon juice and tomato puree. Add sugar, fennel, thyme and season with salt and pepper.
3.
Heat oil in a deep pan and saute squash while stirring for 15 minutes. After 12 minutes, add scallion and garlic.
4.
Pour sauce on squash, bring to a boil while stirring and keep warm.
5.
For the fish fillets, rinse fillets, pat dry and season with salt and pepper. Drizzle with lemon juice if desired and cook in hot oil for 1-2 minutes on each side. Serve with squash.
