Cooking with Peachy

“If you were searching for a simple way to eat fish fillet, your search is over. This recipe is healthy and quick, good for kids as well”

Difficulty: ★★
Preparation time: 20 min
Cooking time: 40 min
Servings: 8
Calories per serving: 123 kcal

Ingredients:

• Skinless fish fillet – 800 g (1.76 lb.)
• Broccoli – 250 g (8.82 oz.)
• Carrots – 350 g (12.35 oz.)
• Onion (quartered) – 1 PC.
• Garlic (chopped) – 3 cloves
• Bouillon cube – 1 PC. (vegetable flavor)
• Black pepper powder – 1/3 tsp.
• Ginger powder – 1 tsp.
• Salt – 1 1/2 tsp.
• Extra-virgin Olive oil – 3 tbsp.
• Cooking water from boiled vegetables – 200 ml (6.76 fl.oz.)
• Cornstarch – 1 1/2 tsp.

Directions:

1. Bring to a boil a large measure of water with the bouillon cube and boil separately the broccoli and the carrots for 4 to 5 minutes.
2. Reserve 200 ml (6.76 fl.oz.) of cooking water as vegetable stock.
3. Season the fish with the salt, black pepper powder, ginger powder and set aside.
4. Heat the olive oil in a non-stick pan and sauté the onion and garlic.
5. Add the fish, vegetable stock and simmer until fish is done and sauce has reduced.
6. Add the boiled vegetables, mix well and serve.