Welcome to the newest section of the site. Every few weeks we will be adding new and exciting recipes to the site. If you have something you would like to see here feel free to send us the details via the feedback page. Our first recipe is fish cutlets, we hope you enjoy it.
These low fat, low cholesterol cutlets go well with boiled potatoes, broccoli and carrots.
Nutrition Notes: (per portion) Energy:165 Kcals/685kJ Fat:3.55g Saturated Fat:0.5g Cholesterol:69mg Ingredients: (to serve 4) 4 white fish cutlets, about 150g/5oz each about 150ml/2/3 cup fish stock or dry white wine (or mixture of both) for poaching 1 bay leaf, a few black peppercorns and a strip of lemon rind for flavour For the tomato sauce: 400g/14oz can chopped tomatoes 1 clove garlic, crushed 15ml/1tbsp pastis or other aniseed flavoured liqueur 15ml/1tsp drained capers 12 - 16 stoned black olives black pepper to season 1.To make the sauce, place the chopped tomatoes, garlic, pastis or liqueur, capers and olives in a saucepan. Season to taste with pepper and cook over a low heat for about 15 minutes, stirring occasionally. 2.Place the fish in a frying pan, pour over the stock and/or wine and add the bay leaf, peppercorns and lemon rind. Cover and simmer for ten minutes or until it flakes easily. 3.Using a slotted spoon, transfer the fish into a heated dish. Strain the stock into the tomato sauce adn boil to reduce slightly. Season the sauce, pour over the fish and serve immediately, sprinkled with chopped parsley. Cook's Tip...remove skin from cutlets and reduce the quantity of olives to reduce the calories and fat.
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