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Name: Scabbard Fish with Peas
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 85 ml White wine; 4 tb Passata; 750 g Peas; (shelled weight),; 3 Onions; chopped; 3 Garlic chopped; ; thawed if frozen; 120 ml olive oil; ; weighing about 750-900g in; Salt and pepper; 4 Chunks scabbard fish or; 2 tb Finely chopped fresh parsley; 2 tb Fresh coriander; chopped

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INGREDIENTS

85 ml White wine
4 tb Passata
750 g Peas; (shelled weight),
3 Onions; chopped
3 Garlic ; chopped
; thawed if frozen
120 ml olive oil
; weighing about 750-900g in
Salt and pepper
4 Chunks scabbard fish or
2 tb Finely chopped fresh parsley
2 tb Fresh coriander; chopped

Servings

INSTRUCTIONS

Put the garlic and oil into a large pan and set over a medium heat. Stir until the garlic is just beginning to colour, then add the onions. Cook over a low-medium heat, stirring occasionally, until the onion is translucent, without browning. Now add the peas, passata, 120ml water and salt and pepper. Simmer together for about 20 minutes, stirring occasionally. Stir in the parsley. Transfer to a wide flameproof dish. Rinse out the pan with the wine and pour over the peas. Lay the slices of fish on top and return to the stove. Bring to a very gentle simmer, cover and cook for 10-15 minutes, turning the slices of fish once, until they are cooked through. Sprinkle with coriander leaves and serve.

NOTES

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Scabbard Fish with Peas

85 ml White wine
4 tb Passata
750 g Peas; (shelled weight),
3 Onions; chopped
3 Garlic chopped
 ; thawed if frozen
120 ml olive oil
 ; weighing about 750-900g in
 Salt and pepper
4 Chunks scabbard fish or
2 tb Finely chopped fresh parsley
2 tb Fresh coriander; chopped

Put the garlic and oil into a large pan and set over a medium heat. Stir  until the garlic is just beginning to colour, then add the onions. Cook  over a low-medium heat, stirring occasionally, until the onion is  translucent, without browning. Now add the peas, passata, 120ml water and  salt and pepper. Simmer together for about 20 minutes, stirring  occasionally. Stir in the parsley.    Transfer to a wide flameproof dish. Rinse out the pan with the wine and  pour over the peas. Lay the slices of fish on top and return to the stove.  Bring to a very gentle simmer, cover and cook for 10-15 minutes, turning  the slices of fish once, until they are cooked through. Sprinkle with  coriander leaves and serve.

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Nutrition

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Serving Size: 1 Serving (204g)
Recipe Makes: 4 servings

Calories: 69
Calories from Fat: 62 (90%)

Amt Per Serving		% DV

	Total Fat 6.9g	9 %
	Saturated Fat 0.9g	5 %
	Monounsaturated Fat 5g
	Polyunsanturated Fat 0.7g
Cholesterol 0mg		0 %
Sodium 40.5mg		1 %
Potassium 22.5mg		1 %
Total Carbohydrate 1g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.9g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 69

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