Description
Experience the delightful combination of flaky fish and vibrant vegetables in this elegant yet comforting dish. Perfect for a weeknight dinner or a special gathering, this recipe is sure to impress.
Ingredients
- Fresh white fish fillets (cod, sole, haddock, or salmon)
- Carrots
- Zucchini
- Bell peppers
- Green beans
- Peas
- Asparagus
- Fresh dill
- Fresh parsley
- Fresh tarragon
- Unsalted butter
- Olive oil
- Fish stock
- Vegetable stock
- Non-alcoholic white wine
- Lemon juice
- Salt
- Pepper
Instructions
- Prepare the Vegetables: Start by washing and cutting your chosen vegetables into small, uniform pieces. This helps them cook evenly. Aim for bite-sized pieces, roughly 1 inch in size.
- Cook the Vegetables: In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the vegetables and sauté for about 5-7 minutes until they're tender but still crisp. Season with salt, pepper, and half of your chosen herbs. Remove them from the skillet and set them aside.
- Cook the Fish: In the same skillet, add another tablespoon of butter. Once melted, place the fish fillets in the skillet, skin side down (if applicable). Cook for about 3-4 minutes on each side, depending on the thickness of your fillets. You want them to be golden brown and just cooked through.
- Add Stock and Flavor: Once the fish is nearly done, add ½ cup of fish or vegetable stock and a splash of non-alcoholic white wine or lemon juice. This will create a lovely sauce. Let it simmer for a couple of minutes, allowing the flavors to meld.
- Combine and Serve: Return the sautéed vegetables to the skillet with the fish. Gently toss to combine everything, allowing the vegetables to absorb some of the sauce. Cook for an additional minute just to heat through.
- Garnish: Before serving, sprinkle the remaining fresh herbs over the dish for a pop of color and flavor. Serve the Filets De Poisson Aux Petits Legumes warm, accompanied by crusty bread or over a bed of rice, if desired.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 1 fillet with vegetables
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Always use the freshest fish you can find. Don't be shy with the seasoning, and feel free to experiment with seasonal vegetables.