Fish With Julienne Vegetables

Ingredients

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)

Directions

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
Cook Time: 20 Minutes
Ready In: 20 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 1149Calories from Fat 242

 % Daily Value*

Total Fat 27 g41.5%

Saturated Fat 5 g25%

Trans Fat 0 g

Cholesterol

Sodium 2548 mg106.17%

Total Carbohydrates 66 g22%

Dietary Fiber 7 g28%

Sugars 30 g

Protein 112 g224%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet