This Fish recipe has a slight kick from the creamy poblano sauce. Pair it with watercress and green beans to add a good serving of vitamins and minerals that will provide enormous benefits to your family.
2 cups potato, boiled, peeled, and cut into medium cubes.
2 cups green beans
3 tablespoons olive oil
2 pinches salt
1 tablespoon butter
1 can Poblano chile cream, Campbell's ®
1 cup watercress
Preparation
10 mins
17 mins
Low
Preheat the oven to 190°c
Rub the fillets with salt, heat the oil in a pan over medium heat, and fry the fillets for 2 minutes. Remove from heat and place on a baking tray.
Mix the potatoes with the green beans, olive oil, oregano, and salt. Spread them on the same tray where the fillets are and put it in the oven for 10 minutes.
Heat the butter over low heat in a small pot, add the poblano cream plus one can of water, and cook for 5 minutes to thicken slightly.
Remove the tray from the oven. Serve a few tablespoons of cream on a deep plate, place the vegetables on top, set the fillet over the vegetables, and add some watercress on top of the fillet.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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