Microwaved Fish 'n Veggies (sallye) Recipe

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MICROWAVED FISH 'N VEGGIES (SALLYE)

sallye bates

By
@grandedame

Fish and fresh produce combine for a light and satisfying main dish.

Enjoy.


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Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
yield 4 servings
Prep:
15 Min
Cook:
20 Min
Method:
Microwave

Ingredients

10 to 12 oz
sole or other white fish fillets
1/2 lb
small new red potatoes
3 medium
roma or plum tomatoes
1 can(s)
sliced pitted ripe olves (8 ounces)
2 Tbsp
chopped green onion
1 clove
garlic, finely chopped
1 Tbsp
fresh basil (or 1/2 tablespoon dried)
1/4 Tbsp
dried thyme
1/2 tsp
salt
1/4 c
balsamic vinegarette dressing
stick
carrots (optional)

Step-By-Step

1If you use frozen fish fillets, thaw completely before beginning

Cut tomatoes into wedges and set aside

Chop green onions, garlic and basil,

Add thyme and set aside.

Slice tomatoes into 1/4" thick wedges

2Place fish fillets on a microwaave safe shallow dish and cover with paper towel.

Microwave on full power for 5 minutes

Remove from microwave, cover with plastic wrap and set aside

3Place potato slices into microwave safe plate in single layer, wet your fingers and sprinkle water sparingly over potatoes by flicking your hand.

Cover with paper towel

Cook on full power for 7 minutes

Remove from microwave and set aside

4Flake fish into a medium sized salad bowl.

Add the potatoes, tomato wedges, olives, green onions, garlic, basil, thyme, and salt.

Pour vinaigrette dressing over contents and toss until well blended.

5Chill in fridge for one hour before serving.

Garnish with carrot sticks (optional)

About this Recipe

Course/Dish: Fish, Other Salads
Main Ingredient: Fish
Regional Style: Mediterranean
Other Tags: Quick & Easy, Healthy