Yield: 4 servings
|4||Baby yellow squash OR; sliced|
|1 small||Head broccoli; broken into florets|
|2 tablespoons||Olive oil|
|500 grams||Firm white fish fillets; cut Into large|
|½||Red capsicum; seed & cut Into|
|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.