Fish and vegetable ragout

Yield: 4 servings

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