White Fish, Scallops And Vegetables Recipe

Name: White Fish, Scallops And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 onion chopped; 2 leeks cleaned and sliced, white part only; 4 cloves garlic finely minced; 1 inch cherry tomatoes container, sliced half; 1 inch carrot sliced thin rounds; 1/2 pound asparagus cut on diagonal in third; 1/4 cup chives finely chopped; 1 handful basil finely chopped; 1/2 pound crimini mushrooms sliced; 1 tablespoon oregano chopped; 1 orange pepper diced; 1 tablespoon tarragon chopped; 2 teaspoons olive oil; 1/2 lemon; 3/4 pound halibut fillet skin removed, cut in large chunks; 3/4 pound haddock fillet skin removed, cut in large chunks; 1/2 pound scallops; sea salt or Herbamare, to taste; pepper

Servings: persons

1 onion chopped
2 leeks cleaned and sliced, white part only
4 cloves garlic finely minced
1 inch cherry tomatoes container, sliced half
1 inch carrot sliced thin rounds
1/2 pound asparagus cut on diagonal in third
1/4 cup chives finely chopped
1 handful basil finely chopped
1/2 pound crimini mushrooms sliced
1 tablespoon oregano chopped
1 orange pepper diced
1 tablespoon tarragon chopped
2 teaspoons olive oil
1/2 lemon
3/4 pound halibut fillet skin removed, cut in large chunks
3/4 pound haddock fillet skin removed, cut in large chunks
1/2 pound scallops
sea salt or Herbamare, to taste
pepper

1
Heat olive oil on medium flame.
2
Saute onion, leeks and three cloves garlic until soft.
3
Add asparagus and carrots and continue to saute, add mushrooms and orange pepper and continue to cook till tender.
4
Add cherry tomatoes and stir, add cover for 3 minutes.
5
Remove from pan.
6
Add 1 teaspoon olive oil and 1 clove garlic chopped heat until brown on medium heat.
7
Remove from pan and add halibut, haddock and scallops and heat for a few minutes on one side, carefully turn and cook for 3 minutes on other side.
8
Add all the herbs, salt and pepper and stir carefully then put all the vegetables on top of fish, lower heat, add lemon juice a

102

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 1 onion chopped, 2 leeks cleaned and sliced, white part only, 4 cloves garlic finely minced, 1 inch cherry tomatoes container, sliced half, and more.

Yes, White Fish, Scallops 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.

That's it — enjoy your meal!

White Fish, Scallops And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions