Fish With Carrots And Celery
|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|
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.
Serving size: Complete recipe
Calories 681 Calories from Fat 109
% Daily Value*
Total Fat 12 g18.7%
Saturated Fat 0.24 g1.2%
Trans Fat 0 g
Cholesterol 0.45 mg0.15%
Sodium 811.1 mg33.8%
Total Carbohydrates 43 g14.4%
Dietary Fiber 15.8 g63.1%
Sugars 11.4 g
Protein 100 g200.4%
Vitamin A 798.2% Vitamin C 133.9%
Calcium 167.5% Iron 174.6%
*Based on a 2000 Calorie diet