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 Australian - Whiting Fillets With Vegetable Confetti (Brisbane)
adapted from Australia The Beautiful Cookbook by Elise Pascoe
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Description
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Ingredients
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- 1 Medium Red Bell Pepper -- roasted and diced
- 1 Medium Chayote Fruit -- boiled and diced
- 8 Ounces Fresh Mushrooms -- diced
- 1 Teaspoon Basil -- finely chopped
- 1 Can Diced Tomatoes
- 1 Clove Garlic -- finely chopped
- 10 Leaves Basil -- finely chopped
- 2 Tablespoons Olive Oil
- Salt And Pepper -- to taste
- 2 Pounds Whiting Fillets
- Olive Oil
- Salt -- to taste
- 1 Lemon Lemon Juice
- Pepper -- to taste
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Directions
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Allow cooked vegetables to cool and mix with mushrooms and basil. Set aside. Place tomatoes, garlic and basil in a blender and puree. Place in saucepan and bring to a simmer, add olive oil and season with salt and pepper. Do not boil. Keep warm. Toss fillets in olive oil and place in frying pan. Saute for 2 minutes per side. Season with salt, pepper and lemon juice. Warm the vegetable mixture in frying pan. Place fish on plate, top with vegetable mixture and ladle sauce on top.
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Serves
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4
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Time to Make
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0:00
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