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Fillets of Fish with Lemon And Pepper Sauce

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CATEGORY CUISINE TAG YIELD
Grains, Vegetables Sainsbury’s, Sainsbury15 4 servings

INGREDIENTS

400 g Coley fillets; (13oz)
25 g Butter; (1oz)
15 g Butter; (1/2oz)
1 sm Onion; finely chopped
2 sm Yellow peppers; deseeded and finely
; chopped
1 Clove garlic; finely chopped
2 ts Fresh thyme; finely chopped
150 ml Dry white wine; (1/4 pint)
150 ml Water; (1/4 pint)
1 Vegetable stock cube; crumbled
1 ts Caster sugar
2 tb Lemon juice
1 ts Lemon zest
Freshly ground black pepper

INSTRUCTIONS

FOR THE FISH
FOR THE SAUCE
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.

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