We had this the other night, it takes about 25 minutes all up. If your diet cannot deal with 1oz of butter I am sorry for your loss, aside from that this meal is disgustingly healthy.
- Two bits of fresh fish, I had Jewfish cutlets, it's a firm-fleshed fish, slightly oily with a medium-strong flavour, you can use whatever is good locally but it ought to have some flavour or the sauce will dominate. Scale, wash and dry it. - 2 oz butter - 1 dsp chopped fresh dill, plus some for garnish - 1 dsp chopped fresh parsley - zest of a lemon, juice of half of it - two potatoes peeled and cut - a head of broccoli washed and dissected - two carrots peeled and roll-cut (you could use any veges you like that are fresh and suitable to microwave) - a little oil - salt as you require
In a small saucepan melt the butter, add the zest, chopped dill, and salt to taste, set aside to infuse keeping it just warm.
Prepare potatoes and put them on to boil, salt if you like. Prepare veges and fish.
Herbals and parsley... 2850On Sun, 25 Jun 2006 05:51:24 -0500, OmManiPadmeOmelet Snippady do dah Snippady ay Om, I use parsley to make...
When taters are half done heat your frying pan, add oil (only if required), start the veges zapping, they should be JUST cooked, with texture still. Fry fish on a medium heat, turning once. It should NOT be overcooked! I take it off when there is still a thin translucent line in the middle.
Drain taters when tender, shake with parsley. Return the butter to the stove, when bubbling add lemon juice and stir quickly. Serve fish, taters and veges on to warm plates. Put a small dollop of sauce on taters and veges and the rest on the fish, garnish with reserved dill.
Eat food then lick plate.
David
