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Ingredientes
- 6 x 140 g, (5z) filleted fish portions
- 3 x 7 inch courgettes
- 150 ml Fish stock, (5fl ounce)
- 4 x Tomatoes, peeled and pipped
- 1 med Onion, minced
- 1 Tbsp. Tarragon vinegar
- 2 x Cloves garlic
- 1 tsp Dijon mustard
- 1 Tbsp. Fresh tarragon, minced
- 1 Tbsp. Sugar
Direcciones
- In oil, cook the onion till really soft. Add in the other stuffing ingredients and cook to a puree. Add in sugar to taste.
- Cut the courgettes into ribbons with a potato peeler and cook in the rest of the butter or possibly some oil till pilable. Season.
- Spread savoury mix on the seasoned portions of filleted fish, fold them over and bandage them up overlapping the courgettes.
- Arrange with the join underneath in an oven proof dish and bake for 10 min in a warm oven in the stock and the courgette cooking butter (or possibly pan fry covered with a lid, for 5 min). Baste couple of times during the last 5 min. Add in water if the juices become too buttery. Plate or possibly serve in the dish.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1018g | |
| Calories 259 | |
| Calories from Fat 24 | 9% |
| Total Fat 2.8g | 3% |
| Saturated Fat 0.54g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 601mg | 25% |
| Potassium 2136mg | 61% |
| Total Carbs 52.85g | 14% |
| Dietary Fiber 10.6g | 35% |
| Sugars 34.47g | 23% |
| Protein 12.14g | 19% |
