Wednesday, December 29, 2010

Quick and Easy Whitefish in Parsley and Wine

A very easy to cook meal, and a great way to do fish.

The advantage of this is that you also create a really nice, delicate sauce at the same time.
I hate doing dishes, so this is a way to cut back on washing up.

I used shop bought fresh haddock for this - but whiting and pollack are good as well.
This will easily feed 4 people.

4 haddock or other white fish fillet, about 200 gm each
2 tbl Lemon juice
2 tbl Olive oil
4 tbl water
1 garlic clove, finely chopped
1 large carrot - peeled and sliced into thin strips (use a peeler for this)
3 sticks celery - finely sliced
1 leek - finely sliced
Salt and Pepper

Optional - about half a glass of white wine to deglaze

Place the lemon juice, oil, water, celery, leek and carrot in a large, heavy based pan.
Season to taste and bring to a boil.
Lower the heat to a simmer and place the fish skin side down in a layer on top of the veg in the pan.

Cover the pan with foil or baking parchment - then use a lid to cover it and keep as much steam in as possible.
It only takes about 10 minutes for the fish to be cooked, its done when the flesh is flaking.

Using a fish slice, very gently transfer the fish to a warm plate.
Now add the parsley to the veg mix and cooking liquid.
A drop of wine can be added to deglaze the pan at this point.
Then spoon over the fish and serve.

I just had some quickly wilted spinach and lemony courgette as extra veg and some oven fries - what would fish be without chips after all.
The lemon courgette is very easy, in a heavy bottomed pot add a little butter and bring to a foaming point.
Throw in a julienned courgette, add a tbls of lemon juice and sweat off.
Then, just to add a little extra, try adding and reducing some spinach, it gives a lovely accompaniment to this dish.

It is a very handy light meal, which is what a lot of us like this time of year after the Xmas's excess.
Anyway - hope you find the recipe of use, and please take the time to comment - I appreciate the feedback.

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