What’s cooking with Tina!

August 24, 2006

Fish with Lemon Butter Sauce

  • 4 white fish fillets
  • 4 spinach leaves, shredded
  • 2 small zucchini,sliced
  • 1 small red pepper, sliced
  • 1 stick celery, sliced
  • 1 tablespoon water
  • 1 tablespoon white vinegar
  • 185g butter
  • 1 teaspoon grated lemon rind
  • 2 green shallots, chopped

Combine spinach and zucchinni in shallow dish, cover,cook on high 1 minute. Add pepper and celery to spinach. Place fish on top, cover, cook on high 5minutes, top with Lemon butter sauce.

Lemon Butter Sauce: Combine water, vinegar and on-third of the butter in dish, cook on high1 minute. Cut remaining cold butter into small cubes, gradually whisk into Sauce until thick, stir in lemon rind and shallots.

Serves 4

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