Steamed Fish With Fennel White Wine

For a quick weeknight meal try this delicious steamed fish with fennel and white wine.

The ingredient of Steamed Fish With Fennel White Wine

• 1 small bulb fennel 250g trimmed and finely sliced
• 4 shallots sliced on the diagonal
• 1 2 punnet 125g cherry tomatoes halved
• 4 x 200g fillets of thick white fish fillets
• 1 2 cup 125ml dry white wine
• sea salt and pepper
• 4 tsp butter
• steamed white rice to serve
• green beans to serve

The Instruction of steamed fish with fennel white wine

• bring a large wok or saucepan of water to the boil cut 4 x 30cm pieces of foil divide the fennel half of the shallots and tomatoes evenly between the four sheets placing them in the centre
• top each with a piece of fish pour the wine evenly amongst them and season with salt and pepper top with 1 teaspoon of butter fold edges together to form sealed parcels
• place in the base of a large bamboo steamer cover with a lid and steam for 15 minutes or until fish is just cooked through lift vegetables and fish out of the foil parcels onto plates spoon over cooking juices and top with remaining shallots serve immediately with steamed rice and green beans

Nutritions of Steamed Fish With Fennel White Wine

fatContent: 227 289 calories
saturatedFatContent: 8 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 3 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent: n a
cholesterolContent: 33 grams protein
sodiumContent: 119 milligrams cholesterol

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