Fish and Vegetables Recipe

Name: Fish and Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound boneless swordfish or tuna steak, about 1/2-inch thick; 2 teaspoons kosher salt; 4 ounces mushrooms, wiped clean with a damp cloth and thinly sliced lengthwise (about 2 cups); 2 cups broccoli florets; 4 ounces green beans, trimmed and quartered crosswise (about 1 1/3 cups); 4 ounces carrots, cut into 1-inch-thick matchsticks (about 1 1/3 cups); 1/4 cup fresh lemon juice; 2 tablespoons olive oil; Freshly ground black pepper to taste; 1 1/2 tablespoons chopped fresh herbs, such as mint, dill or parsley

Servings: persons

1 pound boneless swordfish or tuna steak, about 1/2-inch thick
2 teaspoons kosher salt
4 ounces mushrooms, wiped clean with a damp cloth and thinly sliced lengthwise (about 2 cups)
2 cups broccoli florets
4 ounces green beans, trimmed and quartered crosswise (about 1 1/3 cups)
4 ounces carrots, cut into 1-inch-thick matchsticks (about 1 1/3 cups)
1/4 cup fresh lemon juice
2 tablespoons olive oil
Freshly ground black pepper to taste
1 1/2 tablespoons chopped fresh herbs, such as mint, dill or parsley

1
Place fish in the center of an oval dish 14 by 9 by 2 inches.
2
Sprinkle with salt.
3
Top with the mushrooms and broccoli.
4
Arrange green beans and carrots around the fish.
5
Mix lemon juice, oil, pepper and herbs together in a small bowl.
6
Pour over the fish and vegetables.
7
Cover tightly with microwave plastic wrap.
8
Cook at 100 percent power in a high-power oven for 8 minutes, or until carrots are cooked.
9
Prick plastic to release steam.
10
Remove from oven and uncover.
11
Serve hot.

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound boneless swordfish or tuna steak, about 1/2-inch thick, 2 teaspoons kosher salt, 4 ounces mushrooms, wiped clean with a damp cloth and thinly sliced lengthwise (about 2 cups), 2 cups broccoli florets, and more.

Yes, Fish and Vegetables falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fish and Vegetables

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