- Substances
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- ¼cup Italian parsley (leaves easiest)
- ¼cup rooster broth
- 1teaspoon each salt and black pepper
- ¼cup plus 1 tbsp olive oil
- 1 Vegetable-oil cooking spray
- 2teaspoons minced fresh garlic
- 1tablespoon minced shallots
- 2cups sliced mushrooms
- 2cups inexperienced onions, sliced on the diagonal
- 1tablespoon chopped fresh thyme
- 1tablespoon chopped fresh oregano
- 2tablespoons dry white wine
- 1cup blanched and peeled fava beans
- 1½pounds boiled red potatoes, sliced
- 6 halibut fillets (6 to 8 ozeach)
- Directions
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Elevate oven rack to high and set off broiler. Mix parsley, broth, 1/2 tsp salt, 1/2 tsp pepper and 1/4 cup oil in meals processor on low for 2 minutes. Recount aside. Coat medium-sized sauté pan with cooking spray, then add garlic and shallots; cook dinner 1 minute. Mix in mushrooms and inexperienced onions and cook dinner 5 minutes, stirring frequently. Add thyme, oregano, and wine, stirring until liquid thickens. Add beans, potatoes, and parsley-oil mix. Brush halibut with 1 tbsp oil, season with closing salt and pepper and broil 2 or 3 minutes on all sides or until firm. Support right away in a bowl with ragout.
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Diet Per Serving
410 energy per serving, 16.5 g pudgy (2.5 g saturated pudgy), 17 g carbs, 6 g fiber, 47.5 g protein
Recipes
The Girl & the Fig Cookbook