Fish with Tarragon and Chive Cream Sauce with Kumara Chips

Fish with Tarragon and Chive Cream Sauce with Kumara Chips

Ready in 35 minutes • Serves 4
This dish most recently appeared in Fresh Start (5 Nights For 4) on Sunday, July 22, 2018.
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Ingredients

KUMARA

  • 400g kumara, cut into 1-2cm chips
  • 1 tsp oil or spray oil

SAUCE

  • 2 tsp oil or spray oil
  • 1 brown onion, thinly sliced
  • 1 Tbsp tarragon spice mix
  • 1 cup chicken stock
  • ½ bag baby spinach
  • 3 Tbsp thinly sliced chives
  • 125g lite sour cream
  • 2-3 tsp Dijon mustard

FISH

  • 600g market fish, patted dry and cut into 2-3 even pieces

GREENS

  • 1 broccoli, florets and stalk diced 1-2cm
  • 250g frozen peas

Steps

  1. Preheat oven to 220ºC. Line an oven tray with baking paper. Bring a medium pot of salted water to the boil (with a lid).
  2. Prep & cook kumara. Toss kumara with oil on prepared tray. Season and bake for about 15 minutes.
  3. Prep sauce & greens ingredients.
  4. Prep & cook fish. After 15 minutes, remove tray from oven, push kumara to one side and lay fish on tray. Season fish and bake for 5-6 minutes, until just cooked. Set aside, covered.
  5. Begin sauce. Heat oil in a large fry-pan on medium-high heat. Cook onion with a pinch of salt for 2-3 minutes, until softening. Add spice mix and cook a further 30 seconds, until fragrant.
  6. Cook greens. Cook broccoli in pot of boiling water for about 2 minutes. Add peas and cook a further 2 minutes. Drain well and return to pot, covered to keep warm.
  7. Finish sauce. Add stock and cook for 2-3 minutes, until stock has reduced by half and sauce has thickened slightly. Stir through spinach and chives. Remove from heat and add sour cream and mustard. Season.
  8. To serve, stack kumara onto plates. Place greens and fish to the side. Spoon over sauce.

Nutritional Information

Energy 1690 kj
404 kcal
Protein 42.6g
Carbohydrate 30.8g
Fat 10.5g