Fish fillet with ravigottesauce and wok vegetables

Name: fish fillet with ravigottesauce and wok vegetables
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Dutch
Ingredients: 1 duopack baby potatoes 700 g; 3 tablespoons olive oil; 300 g pangasius fillet fish; l fish stock of 1/2 tablet; 2 bags Dutch wok vegetables (a 400 g); 1 dish fresh parsley flat (20 g); teaspoon nutmeg; 8 tablespoons ravigotte sauce bottle a 260 ml

A tasty Dutch recipe. The main course contains the following ingredients: fish, potatoes (700 g), olive oil, pangasius fillet (fish), fish broth (from 1/2 tablet), Dutch (wok vegetables (a 400 g)), fresh parsley (flat (20 g)) , nutmeg and ravigottesaus (bottle a 260 ml).

Ingredients

Kitchen Stuff

stir fry

Directions

Roots in a layer of water in about 5 minutes.
Cast off.
Cover the bottom of small frying pan with 1 tbsp oil.
Dust the fish with salt and pepper and place in a pan.
Bring the broth to it, bring it to the boil and let it cook over low heat with a lid on the pan for about 5 minutes.
2 tbsp of oil in wok heating and stir-fry vegetables with salt and pepper to taste for 6 min.
Meanwhile, cut parsley.
Divide vegetables, potatoes and fish into 4 plates.
Sprout nutmeg over vegetables.
Ravigotte sauce on fish.
Spread the fish and potatoes with parsley..

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Nutrition

481Calories

Sodium5% DV125mg

Fat38% DV25g

Protein40% DV20g

Carbs15% DV44g

Fiber16% DV4g

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