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Braised fish with cauliflower, zucchini & green beans 

Braised fish over cous cos, beans, cauliflower & zucchini

My husband loves fish and I like to make either a fish or seafood dish once a week.  This combination was new for me – based on the vegetables I had on hand in the fridge.

Expectations:

Chopping the veggies takes about 3 or 4 minutes at most.

The actual prep and braising of the fish fillets is quick, I had yellow tail fillets for this, relatively thin and they were ready within 8 minutes of braising.  Every fish is a little different, the rule of thumb is 10 minutes of cooking time per inch — I like to check fillets at the 6 or 7 minute mark to see how they’re progressing.  Fish cooks fast and well, overcooked fish is dry (= not nearly as nice).

This serves 4 people, we ended up having more fish than needed which I saved for a snack for my husband.

Total time: 20 – 25 minutes.

Ingredients:

Olive or other vegetable oil.

1 to 1 1/2 pounds of fish fillets seasoned with salt and pepper (i.e. cod, halibut, yellowtail)

Fish fillets seasoned with salt and pepper

Fish fillets seasoned with salt and pepper

Liquid for braising (1/2 cup of olive brine, vegetable broth or mild white wine).

1 large zucchini cut into thin rounds.

1 to 1 1/2 cups of green beans (tough stem ends on each side trimmed off).

1 to 1 1/2 cups of cauliflower florets.

Salt and pepper to taste.

Optional: grape tomatoes for the kids. About 1/4 cup for each grape tomato eater.

Steps to put this on your table:

Chopped cauliflower, zucchini, green beans & grape tomatoes picture

Chopped cauliflower, zucchini, green beans & grape tomatoes

Sautéing the cauliflower

Sautéing the cauliflower

Lots of veggies I know but yummy as a salad

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Cauliflower, green beans and zucchini pair nicely with braised fish fillets.

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