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herbed fish and vegetables with lemon mayo recipe

Written on Monday, September 19, 2016 | 10:22:00 PM

makes: 2 servings (1 piece fish, about 2⁄3 cup vegetables, and 2 tablespoons Lemon Mayo each)

prep: 20 minutes      cook: 6 minutes

Ingredients : 
- 2 6-ounce fresh or frozen skinless flounder, sole, cod, or perch fillets, ½ to ¾ inch thick
- 2 tablespoons assorted snipped fresh herbs (such as parsley, basil, oregano, and thyme)
- 1 cup matchstick-size pieces carrot
- 1 cup matchstick-size pieces zucchini and/or yellow summer squash
- ½ of a lemon, thinly sliced
- 1 recipe Lemon Mayo

lemon mayo: In a small bowl stir together 3 tablespoons light mayonnaise, 1 tablespoon thinly sliced green onion, ¼ teaspoon finely shredded lemon peel, and 1 teaspoon lemon juice.

Preparation Method :
1) Thaw fish, if frozen. Rinse fish; pat dry with paper towels. Using a sharp knife, make shallow bias cuts in the fish fillets, spacing cuts ¾ inch apart. Sprinkle herbs over fillets, tucking into cuts.

2) Place a steamer insert in a large deep saucepan or large deep skillet with a tight-fitting lid. Add water to the saucepan or skillet until just below the steamer insert. Bring water to boiling. Place carrot and squash in the steamer basket. Place fish on top of vegetables. Arrange lemon slices on top of fish. Cover and steam over medium heat for 6 to 8 minutes or until fish flakes easily when tested with a fork, adding more water as needed to maintain steam.

3) To serve, divide fish and vegetables between two serving plates. Serve with Lemon Mayo.


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