Thermomix Steamed Fish With Veggies And Potatoes Recipes
THERMOMIX STEAMED FISH WITH VEGGIES AND POTATOES
Make and share this Thermomix Steamed Fish With Veggies and Potatoes recipe from Food.com.
Provided by Ex-Pat Mama
Categories Weeknight
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Cut fish fillets in half lengthwise. Roll each fillet half into a coil and secure with a toothpick.
- Line the shallow Varoma with foil - allowing a few holes on the edge to show through so that the steam can still get through to cook the fish. Place the fish rolls on the foil. Place a small pat of butter and a sprig of dill in the center of each fish roll. Season with salt and pepper.
- Rub the deep Varoma with a bit of olive oil and place the chopped vegetables in it - leaving out about 1/3 of one of the peppers (this will be used later in the sauce).
- Add the vegetable broth to the TM bowl.
- Put the potatoes into the basket, then place the basket into the TM bowl. Cook for 15 minutes/Speed 1/Varoma temperature.
- Place the deep Varoma (with veggies) on top of the TM bowl. Place the shallow Varoma (with fish rolls) on top of the deep Varoma. Cook the whole lot for 15 minutes/Speed 1/Varoma temperature then check to see that the veggies and fish are cooked through.
- When the veggies and fish are cooked, remove the Varomas and the basket from the TM bowl.
- To make the sauce: add the flour to the broth and the few slices of red pepper that were set aside earlier. Mix 5 seconds/speed 6 to completely chop the pepper. Then cook 1 minute/speed 1/Varoma temperature to thicken the sauce.
Nutrition Facts : Calories 386.6, Fat 8.3, SaturatedFat 4.2, Cholesterol 84.8, Sodium 252.6, Carbohydrate 44.3, Fiber 10.3, Sugar 8.8, Protein 37.3
STEAMED FISH AND VEGETABLES
Everyone who tries this dish is amazed at how simple it is to prepare. Plus, it's tasty and low in fat.-Marilyn Newcomer, Menifee, California
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Place fish on a 15x12-in. piece of heavy-duty foil. Add the vegetables and sprinkle with the lemon juice, parsley, lemon-pepper and dill. Fold foil over and fold in edges twice, forming a pouch. , Place on a baking sheet. Bake at 450° for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork. Carefully open pouch and allow steam to escape.
Nutrition Facts :
STEAMED FISH AND VEGETABLES FOR ONE
A light and tasty main dish, that is easy to prepare. It came from Taste of Home magazine subscriber Marilyn Newcomer of Menifee, CA.
Provided by Gramma Connie Verbe
Categories Very Low Carbs
Time 30m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Place fish in a 15-inch x 12-inch piece of heavy-duty foil.
- Add the vegetables and sprinkle with lemon juice, parsley, lemon pepper and dill.
- Fold foil over and fold in edges twice, forming a pouch.
- Place on a baking sheet.
- Bake at 450 degrees for 15-20 minutes or until vegetables are tender and fish flakes easily with a fork.
- Carefully open pouch to allow steam to escape.
Nutrition Facts : Calories 118.2, Fat 1.5, SaturatedFat 0.3, Cholesterol 61.6, Sodium 111.2, Carbohydrate 8.3, Fiber 2.3, Sugar 3.8, Protein 18.2
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