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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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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

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

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Fish With Carrots And Celery Recipe