Name: Parsley and lemon steamed fish
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 1/3 cup finely chopped flat-leaf parsley; 1 tablespoon grated lemon zest; 2 clove garlic, thinly sliced; 1 teaspoon vegetable or olive oil; 4 150 gram firm white fish fillets; vegetable oil, to deep-fry; 750 gram packet frozen potato wedges; mixed salad and lemon wedges, to serve

Parsley and lemon steamed fish

Serves 4

Prep

10M

Cook

15M

Total

25M

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Ingredients

1/3 cup finely chopped flat-leaf parsley

1 tablespoon grated lemon zest

2 clove garlic, thinly sliced

1 teaspoon vegetable or olive oil

4 150 gram firm white fish fillets

vegetable oil, to deep-fry

750 gram packet frozen potato wedges

mixed salad and lemon wedges, to serve

Method

1.In a small bowl, combine parsley, zest, garlic and oil. Line a steamer with baking paper. Place fish, in a single layer, in steamer, then top evenly with parsley mixture. Place over a large saucepan or wok of simmering water on moderate heat. Cover and cook 6 minutes or until cooked.

2.Meanwhile, heat oil in a large heavy-based saucepan over moderately high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry wedges, in batches, 2-3 minutes or until golden brown. Using a slotted spoon, transfer to paper towels.

3.Serve fish with potato wedges, salad and lemon wedges.

Use any firm white fish such as basa, ling or barramundi. Cooking time and price will vary.
Note

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Ingredients

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