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Fish with Summer Vegetables & White with Parsley Finishing Sauce

Fish with Summer Vegetables & White with Parsley Finishing Sauce

Fish with Summer Vegetables & White with Parsley Finishing Sauce

Cooking Information
Prep. time: 10 minutes
Cook time: 15 minutes
Serving Information
Serves: 4

Ingredients
2 eschallots, diced
300ml vegetable stock
300g mixed vegetables (peas, sliced leeks, zucchini, beans, and asparagus)
100g risoni
4 white fish fillets
40g butter
Flat leaf parsley leaves to garnish
Lemon wedges to serve
Instructions
  1. Heat 1 tbsp oil in a pan, fry the shallot for one minute, add the vegetable stock and bring to the boil. Add the vegetables (except peas) and pasta. Simmer for 8-10 minutes until the greens have softened a little but pasta is al dente. Add peas during the last minute.
  2. Add Gravox White with Parsley Finishing Sauce, stir to combine, cook for 1-2 minutes to heat through. Season to taste.
  3. Season fish with salt and pepper. Heat butter in a non-stick frying pan, fry for 2-3 minutes on each side or until golden and cooked through.
  4. Divide pasta and vegetable mix between serving plates, top with fish and garnish with flat leaf parsley leaves. Serve with lemon wedges.