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Ingredientes
- 2 lb Hapu'upu'u (Sea Bass fillet)
- 1 Tbsp. Oil
- 2 Tbsp. Butter
- 1 lrg carrot
- 1 lrg onion
- 2 stalk celery
- 5 sprg parsley
- 1 tsp Fresh thyme or possibly 1/2 ts dry
- 1/4 tsp Dry rosemary
- 1 x Bay leaf
- 1/2 tsp Pepper
- 2 x Cloves garlic
- 2 c. Fish stock or possibly chicken stock
- 2 tsp Cornstarch
- 1 Tbsp. Water
- 2 x Juice of lemons
- 1 Tbsp. Chopped parsley
Direcciones
- Chop all veggies thin and cut fish to 1 1/2 inch cubes. Heat oil and butter in large stick-free pan, adding herbs and spices to top. cook lightly then add in stock and bring to a boil. Add in fish to boiling liquid and cover. Cook 15 mins on 'simmer'. Remove fish and strain veggies. Serve veggies to side of fish. Add in cornstarch to liquid and bring to boil. Let it thicken and pour over fish. Add in lemon juice and parsley for looks.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 142g | |
| Recipe makes 6 servings | |
| Calories 91 | |
| Calories from Fat 60 | 66% |
| Total Fat 6.77g | 8% |
| Saturated Fat 2.76g | 11% |
| Trans Fat 0.06g | |
| Cholesterol 10mg | 3% |
| Sodium 306mg | 13% |
| Potassium 199mg | 6% |
| Total Carbs 5.8g | 2% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.79g | 1% |
| Protein 2.34g | 4% |
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