| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
|
|
4 |
Servings |
INGREDIENTS
| 400 |
g |
Coley fillets, 13oz |
| 25 |
g |
Butter, 1oz |
| 15 |
g |
Butter, 1/2oz |
| 1 |
|
Onion, finely chopped |
| 2 |
|
Yellow peppers, deseeded and |
|
|
finely |
|
|
chopped |
| 1 |
|
Clove garlic, finely chopped |
| 2 |
t |
Fresh thyme, finely chopped |
| 150 |
|
Dry white wine, 1/4 pint |
| 150 |
|
Water, 1/4 pint |
| 1 |
|
Vegetable stock cube |
|
|
crumbled |
| 1 |
t |
Caster sugar |
| 2 |
T |
Lemon juice |
| 1 |
t |
Lemon zest |
|
|
Freshly ground black pepper |
INSTRUCTIONS
To cook the fish, heat the butter in a frying pan add the fish and
cook gently for approximately 7-8 minutes on each side if frozen and
4-5 minutes if defrosted. For the sauce, melt the butter in a saucepan
and add the onion and pepper, cook gently for 5 minutes then add the
garlic. Add the fresh thyme, white wine, water, stock cube, sugar,
lemon juice and zest, bring to the boil, reduce the heat and simmer
for 15 minutes until the peppers are soft. Place the mixture in a
blender or liquidiser and process until smooth, pass through a sieve
and season to taste with black pepper. Reheat before serving with the
fish. Converted by MC_Buster. NOTES : The combination of lemon and
pepper blends well with the distinct flavour of the fish. Converted
by MM_Buster v2.0l.
A Message from our Provider:
“Hopelessness has surprised me with patience. #Margaret J. Wheatley”