Pan Seared Nile Perch, steamed vegetables in Lemon-herb butter
Garlic
Broccoli
Carrots
New Potatoes
Fresh Thyme
Lemon Herb Butter by Let's Cook
Nile Perch Fillets
- Time : 30.0 mins |
- Calories: 323.0 kcal |
- Protein : 32.0 g |
- Fat : 13.0 g |
- Carb. : 22.0 g
Take Your Fish Out of The Fridge
Keep the fish fillets out 15 minutes before cooking. This brings the fish to room temperature and allows it cook more evenly.
Mise en Place
Prepare the vegetables as follows:
Carrots; wash, dry, peel and cut into small cubes
Broccoli; wash, dry and cut into bite-sized florets
New Potatoes; wash, dry and cut into small cubes.
Carrots; wash, dry, peel and cut into small cubes
Broccoli; wash, dry and cut into bite-sized florets
New Potatoes; wash, dry and cut into small cubes.
Steam Vegetables
Get a pot, fill it with cold (straight from the tap/bottle) salted water. Put the potatoes in and bring to a boil. The rest of the vegetables as follows:
1. After 5 minutes add the carrots
2. Another 5 minutes add in the broccoli
Finally, drain out water after more 3 minutes.
1. After 5 minutes add the carrots
2. Another 5 minutes add in the broccoli
Finally, drain out water after more 3 minutes.
Pan Fry Fish
Heat some oil in your frying pan. On a medium high heat, start pan frying the fish. They take roughly 3-5 minutes each side.Just before serving put some of the herb butter sauce on top of the fish while it’s still warm