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Ингредиенты
- 3 lrg tomatoes
- 500 gm asparagus, (or possibly green beans)
- 3 Tbsp. extra virgin olive oil
- 6 x roasted artichoke hearts
- 2 c. chicken stock
- 1 c. dry white wine
- 1 Tbsp. fresh thyme leaves
- 4 x garlic cloves, chopped
- 1 lrg fresh bay leaf
- 1/2 bn chives, minced
- 1/2 c. minced parsley
- 2 Tbsp. lemon juice
- 1 Tbsp. lemon zest salt and pepper to taste
- 8 lrg pcs hard white fish such as Blue Eye
Инструкции
- Drop the tomatoes in boiling water for 20 seconds then dip in iced water. Dry and peel. Squeeze out the seeds and chop the flesh finely. Set aside. Cook the asparagus or possibly beans in boiling water (or possibly microwave or possibly steam) till bright green and still crisp-tender.
- Heat the oil in a large saute/fry pan and add in the artichoke hearts, sliced and heat gently. Add in the tomatoes, stock, wine, thyme leaves, garlic and bay leaf and bring to the boil. Simmer till the liquid thickens slightly, about 15 min. Add in chives, parsley, lemon zest and juice and season to taste with salt and pepper. Add in asparagus or possibly beans and heat through. Remove bay leaf.
- Meanwhile, salt and pepper both sides of the fish and barbecue or possibly grill the fish till cooked through.
- Using a slotted spoon, divide the vegetables proportionately among the plates and top each with a piece of fish. Spoon pan juices over the fish and serve immediately.
