Garlic-topped fish steaks with braised vegetables

Recipe from: 6/1/2001 12:00:00 AM
Ingredients 10
Servings 1
Minutes 15 min


Serving Change
  • 25
  • 3
    carrots, peeled and cut into diagonal chunks
  • 1
    fennel bulb, sliced
  • 3
    sticks celery, cut into diagonal chunks
  • 8
    baby potatoes, scrubbed and halved
  • 1
    red pepper, cut into diamond shapes
  • 2
    sprigs lemon thyme
  • 200
    dry white wine
  • 1
    box frozen fish steaks with garlic and parsley sauce
  • 15


15 min
Heat butter in a saucepan. Add vegetables and toss to coat. Add thyme sprigs and wine and bring to the boil. Reduce heat to a gentle simmer and cover with a tight-fitting lid. Leave to simmer, covered, for 30 minutes. While vegetables are cooking, prepare fish. Defrost the sachet of sauce in a cup of hot water for a few minutes. Season the fish steaks with salt and freshly ground black pepper. Sprinkle with flour. Place fish steaks in a greased, ovenproof dish. Using a teaspoon, spread the sauce over the fish. Bake in a preheated oven at 200 ºC for 25-30 minutes until fish flakes easily. When the vegetables are tender, season to taste with salt and freshly ground black pepper. Serve hot with the garlic-topped fish steaks. Serves 4.

Read more on: fish/seafood  |  bake


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