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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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Carrot Topped Poached Fish Recipe