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Carrot Topped Poached Fish

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  Butter/Margarine 3 Tablespoon
  Coarsely shredded carrots 1 Cup (16 tbs)
  Grated lemon peel 1⁄2 Teaspoon
  Lemon juice 1 Tablespoon
  Thyme leaves 1⁄4 Teaspoon
  Frozen fish fillets 10 Ounce (1 Package)
  All purpose flour 1 Tablespoon
  Whipping cream 3 Tablespoon

Place 2 tablespoons of the butter in a 9 inch square baking dish.
Microwave, uncovered, on HIGH (100%) for 30 seconds.
Stir in carrots, lemon peel, lemon juice, and thyme.
Push vegetable mixture to one side.
Lay two paper towels on floor of microwave.
Place fish package on towels and microwave on MEDIUM (50%) for 4 minutes, turning package over after 2 minutes.
Unwrap fish and cut block in half.
Place in bottom of baking dish and spoon carrot mixture over each piece.
Cover with plastic wrap.
Microwave on HIGH (100%) for 4 minutes.
Rotate each fish piece 1/2 turn.
Let stand, covered, for 5 minutes.
Microwave, covered, on HIGH (100%) for 4 more minutes or until fish flakes readily when prodded with a fork.
Transfer fish to a serving platter and cover.
To cooking liquid, add the remaining 1 tablespoon butter and flour.
Beat with a wire whip until smooth.
Microwave, uncovered, on HIGH (100%) for 2 minutes or until sauce is bubbly and thickened.
Stir in cream and pour over fish.

Recipe Summary

Difficulty Level: 
Bit Difficult
Side Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 863 Calories from Fat 519

% Daily Value*

Total Fat 59 g90.3%

Saturated Fat 33.5 g167.4%

Trans Fat 0 g

Cholesterol 348.5 mg116.2%

Sodium 372.9 mg15.5%

Total Carbohydrates 31 g10.2%

Dietary Fiber 5.1 g20.6%

Sugars 10.3 g

Protein 54 g107%

Vitamin A 528.9% Vitamin C 35.1%

Calcium 24.8% Iron 7.8%

*Based on a 2000 Calorie diet

Carrot Topped Poached Fish Recipe