MICROWAVED FISH 'N VEGGIES (SALLYE)

Microwaved Fish 'n Veggies (sallye)

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sallye bates

By
@grandedame

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

Enjoy.

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)

How to Make MICROWAVED FISH 'N VEGGIES (SALLYE)

Step-by-Step

  1. If 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
  2. Place 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
  3. Place 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
  4. Flake 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.
  5. Chill in fridge for one hour before serving.

    Garnish with carrot sticks (optional)

Printable Recipe Card

About MICROWAVED FISH 'N VEGGIES (SALLYE)

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



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