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Australian   -   Whiting Fillets With Vegetable Confetti (Brisbane)   adapted from Australia The Beautiful Cookbook by Elise Pascoe

  • 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
Directions 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.
Serves 4
Time to Make 0:00

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