Sunday, March 5, 2017

Fish, Parsnips and Bell Peppers #Recipe

This recipe is completely&nbspstolen&nbspfrom my mother, who introduced me to the joys of parsnips. &nbspThanks, mom!

It is very easy and rapidly to make - almost certainly in below twenty minutes. &nbspSince it is just fish and veggies, it is minimal carb and light. &nbspThe recipe below serves about four.

two parsnips, peeled and diced
one big onion, diced in one inch pieces
2 medium tomato, diced in 1 inch pieces
two-3 bell peppers (the more colorful the much better)Fish, P
lemon juice
4 fillets of white fish of your option (I employed tilapia)

Chop the veggies.

Brown onion, add remainder of veggies and saute two minutes. &nbspAdd lemon juice. &nbspPut in your fish straight over the veggies and verify your liquid levels - you must have some in the pan.

Include water or chicken stock if necessary. &nbspCover pan and saute until fish is opaque, no a lot more than five minutes. &nbspServe plain or with a side of butter bread.

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