Fish with Mushroom and Carrot Sauce

Ingredients

• Fish150 g
• Rice1 cup (200 g)
• Carrot1/2 medium (30 g)
• Mushrooms1/2 cup (35 g)
• Onion1/4 count (38 g)
• Cornstarch1/2 tablespoon (5 g)
• Milk1/2 cup (120 ml)
• Butter1/2 tablespoon (15 g)
• Oil1/2 tablespoon (5 ml)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Cut the onion and carrot into thin strips. Separately, slice the mushrooms.

3. 3

   Step 3

   Melt the butter in a pan and stir-fry the onion for 5 minutes.

4. 4

   Step 4

   Then add the carrot along with the mushrooms.

5. 5

   Step 5

   Optionally, you can add some red bell pepper.

6. 6

   Step 6

   Dilute the cornstarch in the milk and add to the pan when the vegetables are tender. Stir constantly until thickened.

7. 7

   Step 7

   Add salt and pepper to taste and let cook together with the vegetables. Optionally, you can add a pinch of nutmeg.

8. 8

   Step 8

   Simultaneously, season the fish with the oil and salt and pepper to taste.

9. 9

   Step 9

   Place the grill over high heat. Once heated, add the fish and cook for 3-4 minutes per side over medium heat.

10. 10

    Step 10

    When desired doneness is reached, remove.

11. 11

    Step 11

    Add the fish to the pan with the vegetable sauce and continue cooking for a few minutes.

12. 12

    Step 12

    Season to taste and remove from heat.

13. 13

    Step 13

    Serve the fish with the mushroom and carrot sauce and rice.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish with Mushroom and Carrot Sauce can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.