Grape Spring Onion Sauce over Fish or Veggie |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 2 |
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Finally made this myself and the sauce is superb! Good on chicken besides a firm white fish. Love the idea of another use for grapes as sometimes the two of us can't eat them quickly enough. Adapted from The grape sauce is a delightful addition to the sea bream, which is a mild-tasting WHITE fish. Mashed potato works really well as it soaks up all the flavours of the sauce. Make sure you don't throw away the green stalks of the spring onions as this adds a tasty element to the grapes. Times do NOT include reheating mashed potatoes. This goes fast so do your prep ahead. Ingredients:
16 ounces fish fillets |
1 teaspoon extra virgin olive oil |
1 tablespoon lemon juice |
salt, to taste |
pepper, to taste |
2 tablespoons unsalted butter |
3 green onions, separated |
2/3 cup green seedless grape, halved |
salt, to taste |
black pepper, to taste |
1/4 cup white wine |
1 garlic clove, minced |
2 cups mashed potatoes |
Directions:
1. Preheat the oven to 200C/400F/gas mark 4.
2. Notice that the onion is separated and cut differently, WHITE is chopped, and later GREEN is bigger pieces.
3. Use roasting pan that is about the same size as fillets will be when laid in, spray with cooking spray, place fish, drizzle with olive oil, lemon juice, salt, and pepper.
4. Roast for about twelve minutes or until the fish is soft when prodded with a fork.
5. MEANWHILE make sauce -in a saucepan, melt the butter, add the chopped WHITE part of the spring onions.
6. Saute until soft.
7. Add grapes, with a pinch of salt, black pepper, white wine, and garlic.
8. Cover and simmer, about 5 minutes, or until the grapes are soft.
9. With scissors snip the GREEN part of the spring onions over the grapes.
10. Serve fish over mashed potatoes topped with grape sauce.
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