Steamed Fish Fillet
on a Bed of Vegetables
|Saturated Fat Acids||1.5 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Peel shallot and chop finely.
Trim and rinse fennel and carrot. Peel the carrot. Cut both into small matchsticks.
Heat the broth in a non-stick pan. Add shallot, fennel and carrot and cook about 3 minutes. Season to taste with salt and pepper.
Rinse fish fillets, pat dry, and place in the pan with the broth. Cover and cook for 8-10 minutes on low heat.
Meanwhile, rinse parsley, shake dry, pluck leaves and chop finely with a large knife.
Squeeze the half lime and sprinkle the juice over the fish. Season with salt and pepper to taste. Sprinkle with parsley and serve.