Veggie-topped Fish
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 30 min.
Ready in
Ingredients
for
4
- Ingredients
- butter (for frying)
- 1 onion (finely chopped)
- 3 carrots (cut into sticks)
- vegetable stock (to quench)
- 2 red peppers (cut into sticks)
- 2 Leeks (cut into rings; green part removed)
- 4 fish fillets
- 1 lemon (juiced)
- flour (for dusting)
- clarified butter (for cooking)
- 4 sprigs parsley
- 1 lemon (sliced; to garnish)
Preparation
Kitchen utensils
2 Bowls, 1 Cutting board, 1 Large knife, 1 Serrated knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Sieve, 1 Oven rack, 1 Aluminum foil
Preparation steps
1.
Melt the butter in a high pan and fry the onions. Add the carrots and fry for a further 5 minutes. If necessary add some vegetable stock. Add the peppers and fry for 3 minutes. Finally add the leek and fry until al dente.
2.
Drizzle the fish fillets with the lemon juice, season with salt and pepper and dust in the flour.
3.
Heat some clarified butter in a pan and fry the fish for approx. 4 minute on each side until golden brown.
4.
Place the fish on plate and arrange the vegetables on top. Garnish with parsley sprigs and lemon slices.
