Fish and Vegetables

Name: Fish and Vegetables
Total time: 15 min
Ingredients: 1 pound boneless swordfish or tuna steak, about 1/2-inch thick; 2 teaspoons kosher salt; 4 ounces mushrooms, wiped clean with a damp cloth and thinly sliced lengthwise (about 2 cups); 2 cups broccoli florets; 4 ounces green beans, trimmed and quartered crosswise (about 1 1/3 cups); 4 ounces carrots, cut into 1-inch-thick matchsticks (about 1 1/3 cups); 1/4 cup fresh lemon juice; 2 tablespoons olive oil; Freshly ground black pepper to taste; 1 1/2 tablespoons chopped fresh herbs, such as mint, dill or parsley

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Total: 15 minutes

Servings: 4

Cost: $7.16 /serving

Author : Barbara Kafka

dairy free gluten free nut free

Instructions

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Step 1

Place fish in the center of an oval dish 14 by 9 by 2 inches. Sprinkle with salt. Top with the mushrooms and broccoli. Arrange green beans and carrots around the fish.

Step 2

Mix lemon juice, oil, pepper and herbs together in a small bowl. Pour over the fish and vegetables.

Step 3

Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power oven for 8 minutes, or until carrots are cooked. Prick plastic to release steam.

Step 4

Remove from oven and uncover. Serve hot.

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