Sautéed Fish Fillet with Vegetables
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INGREDIENTS:
800 g (1.76 lb.) skinless fish fillet
250 g (8.82 oz.) broccoli
350 g (12.35 oz.) carrots
(Quartered) 1 pc onion
(Chopped) 3 cloves garlic
Cube
– 1 pc. (Vegetable flavor) bouillon
1/3
tsp black pepper powder
1
tsp ginger powder
1
1/2 tsp salt
3
tbsp extra-virgin olive oil
200
ml (6.76 fl.oz.) cooking water from boiled vegetables
1
1/2 tsp cornstarch
INSTRUCTIONS
- Bring to a boil a large measure of water with the bouillon cube and boil separately the broccoli and the carrots for 4 to 5 minutes.
- Reserve 200 ml (6.76 fl.oz.) of cooking water as vegetable stock.
- Season the fish with Add the boiled vegetables, mix well and serve.
- the salt, black pepper powder, ginger powder and set aside.
- Heat the olive oil in a non-stick pan and sauté the onion and garlic.
- Add the fish, vegetable stock and simmer until fish is done and sauce has reduced.
Source: cookingwithpeachy.com
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