Thursday, March 10, 2011

Creamy Ling Fish with Peas

I have been making lighter, freshier meals due to the health requirements of the family.

Ling fish is a sweet white fish from New Zealand, and I have been thinking how to make fish more interesting but still simple enough for the week day dinner.

300g Ling fish fillet
1 cup peas, defrosted if using frozen peas
small handful of finely chopped green onions and mint
half of a lemon
1 cup of milk
1/2 cup of white wine
1 small knob of ginger, julienned.
olive oil
salt and pepper to taste.

Heat up olive oil in pan and lighly sear the fish, moderate heat.
add ginger and peas, and white wine.
add milk, seasonning once the fish is almost cooked and stir in the herbs.
Add a splash of lemon juice before searving.

It's simple, goes well with steamed rice, plain pasta or even sour dough bread.

And it's healthy.

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