Carrot Topped Poached Fish
|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.