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Fish With Julienne Vegetables

Diet.Chef's picture
  Oil 1 Tablespoon
  Semi sweet white wine 1⁄4 Cup (4 tbs)
  Choko 1 , cut into thin strips (Chayote)
  Pumpkin 5 Ounce, peeled and cut into thin strips (155 Gram)
  Red pepper 1 , seeded and cut into thin strips
  Cracked black peppercorns 1⁄4 Teaspoon
  Semi sweet white wine 1⁄2 Cup (8 tbs) (Extra)
  Freshly squeezed lime juice 1⁄4 Cup (4 tbs)
  Soy sauce 2 Tablespoon
  Worcestershire sauce 3 Tablespoon
  Water 1⁄2 Cup (8 tbs)
  Sea bass fillets 20 Ounce, cut into rectangles (4 Pieces, 5 Ounce / 155 Gram Each)
  Watercress sprigs 4 (For Garnish)

1. Heat oil and wine in a large frying pan over moderate heat. Add choko, pumpkin, red pepper and black pepper and stir over heat for 2 minutes.
2. Remove vegetables with a slotted spoon and keep warm in an ovenproof dish in a low oven.
3. Add extra wine, lime juice, soy sauce, Worcestershire sauce and water to frying pan. Bring to the boil, reduce heat to a simmer, add sea-bass pieces. Cover and cook fish for 4 minutes on each side or until cooked through.
4. Arrange vegetables on each serving plate, place sea-bass fillets on top and garnish with watercress sprigs.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Everyday, Healthy
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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