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Steamed fish with fennel & white wine
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Prep Time:
20 minutes
20 minutes
Cook Time:
15 minutes
15 minutes
Total Time:
35 minutes
35 minutes
Try a quick and delicious steamed fish with fennel and white wine for an easy weeknight meal.
Ingredients:
- 250g fennel
- 4 shallots, sliced on the diagonal
- 125g tomato
- 4 x 200g fillets of thick white fish fillets
- Sea salt and pepper
- 20.00 gm butter
- Steamed white rice, to serve
Instructions:
- Boil a large wok or saucepan of water. Cut 4 pieces of foil measuring 30cm each. Arrange fennel, half of the shallots, and tomatoes evenly on each foil sheet at the center.
- Place a piece of fish on top of each, distribute the wine evenly, season with salt and pepper, add 1 teaspoon of butter on each, then fold the edges together to seal the parcels.
- Steam the fish in a large bamboo steamer for 15 minutes or until it is cooked through. Transfer the fish and vegetables onto plates, pour over the cooking juices, sprinkle with remaining shallots, and serve with steamed rice and green beans. Enjoy while hot!
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