- Fish With Carrot & Pumpkin Puree.jpg (34.48 KiB) Viewed 403 times
Preparation Time: 10 minutes
Cooking time: 30 minutes
Serves: 2
Total number of calores: 422
Ingredients
- 2 carrots, roughly chopped
- 200g (7oz) pumpkin or butternut squash, roughly chopped
- 1 garlic clove, minced
- 20g (1oz) butter
- ½ lemon, juiced
- 300g (10½oz) firm white fish, two fillets
- 1 tbsp olive oil
- 1 tsp dried chilli flakes
- 1 bunch tenderstem broccoli (broccolini)
Method
1. Boil the carrots and pumpkin together for 10 - 15 minutes, until soft.
2. Drain the vegetables and put back in the pot. Mash, or use a stick blender to puree the vegetables with garlic, butter and lemon juice. Keep warm.
3. Fry the fish with the olive oil in a pan over medium heat - start skin side down. Sprinkle with chilli flakes and flip after a few minutes - cook until white all the way through and flaking.
4. Steam the broccolini while the fish is cooking.
5. Season everything to taste and serve puree topped with fish and the greens on the side.
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