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Fish With Carrots And Celery

Microwaverina's picture
Ingredients
  Fennel bulb 1 , sliced
  Carrots 3 , peeled and cut into strips lengthways
  Celery stick 3 , sliced
  Fish stock/Broth/milk 45 Milliliter (3 Tablespoon)
  Lemon juice 15 Milliliter (1 Tablespoon)
  Whole fish 4 Small, cleaned
  Ground black pepper To Taste
  Chopped parsley/Fennel 1 Tablespoon
  Lemon wedges 2
  Salt To Taste
Directions

Put the sliced fennel, carrots and celery in a large oblong dish and add the fish stock (broth) or milk and lemon juice. Cover with vented cling film (plastic wrap) and cook for 8 minutes, stirring once, until the vegetables are tender.
Lay the fish on top of the vegetables and cover again. Cook for 3 minutes, turning the dish once, until the fish are done.
Lay the fish on warmed plates and spoon the vegetables beside them. Add a little of the cooking liquor, season and garnish with parsley or fennel fronds.
Serve with lemon wedges.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Fish

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