Fish and vegetable ragout

Yield: 4 servings

Measure Ingredient
4 \N Baby yellow squash OR; sliced
2 \N Zucchini; sliced
1 small Head broccoli; broken into florets
2 tablespoons Olive oil
500 grams Firm white fish fillets; cut Into large
\N \N Piece
1 \N Onion; sliced
½ \N Red capsicum; seed & cut Into
\N \N Strips
60 grams Butter
½ cup Dry white wine
½ cup Sour cream
\N \N Freshly ground black pepper

1. Boil, steam or microwave squash and broccoli separately until just tender. Drain and refresh under cold running water.

2. Heat oil in a large frying pan and cook fish over a medium heat for 1 minute each side. Remove fish from pan and set aside. Add onion and capsicum to pan and cook for 2 minutes. Remove onion mixture from pan and set aside.

3. Add butter, wine, sour cream and black pepper to taste to pan. Bring to the boil and cook, stirring, for 4 to 5 minutes or until mixture is reduced by one third. Strain sauce and return to a clean pan.

4. Stir squash, broccoli, fish and onion mixture into sauce. Cook, stirring gently, for 3 to 4 minutes or until fish is cooked. Serve with rice.

Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.

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