Pan Seared Nile Perch, steamed vegetables in Lemon-herb butter
100.0 grams
Broccoli
65.0 grams
Carrots
100.0 grams
Potato
3.0 grams
Fresh Thyme
15.0 grams
Lemon Herb Butter by Let's Cook
150.0 grams
Nile Perch Fillets
- Time : 30.0 mins |
- Calories: 323.0 kcal |
- Protein : 32.0 g |
- Fat : 13.0 g |
- Carb. : 22.0 g
Your Pantry Essentials
A pan, to fry the fish. A pot, to steam the vegetables
Your preferred cooking oil
Salt and Pepper.
Your preferred cooking oil
Salt and Pepper.
Prepare your Ingredients
Keep the fish fillets out 15 minutes before cooking. This brings the fish to room temperature and allows it cook more evenly.
Carrots: wash, peel and cut into small cubes
Broccoli: wash and cut into bite-sized florets
Potatoes: wash, peel and cut into small cubes
Fresh Thyme: wash, dry and pluck out the leaves.
Carrots: wash, peel and cut into small cubes
Broccoli: wash and cut into bite-sized florets
Potatoes: wash, peel and cut into small cubes
Fresh Thyme: wash, dry and pluck out the leaves.
Steam the Vegetables
Fill a pot with room temperature water. Salt it. Put in the potatoes 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 3 more minutes.
1. After 5 minutes add the carrots
2. Another 5 minutes add in the broccoli
Finally, drain out water after 3 more minutes.
Pan Fry Fish
Heat some oil in your frying pan. Season the fish fillet with salt, pepper and some thyme. On a medium high heat, start pan frying the fish fillets. They take roughly 3-5 minutes each side.
Just before serving, while the fish is still warm, put the lemon herb butter provided on the top and serve with the vegetables. Sprinkle some thyme on top if you want.
Just before serving, while the fish is still warm, put the lemon herb butter provided on the top and serve with the vegetables. Sprinkle some thyme on top if you want.