Low Fat
Lemon Fish Fillets with
Poached Leeks Recipe
2 medium
leeks, sliced thickly
3 cups chicken stock
3 star anise
1/2 cup finely chopped lemon
grass
2 chillies, seeded, finely
chopped
3 dried kaffir lime leaves,
chopped finely
4 medium fish fillets
cooking oil spray |
|
Combine leek, stock and star
anise in medium pan, bring
to boil; simmer, uncovered,
until leek is just tender.
Drain over heat proof medium
bowl; reserve stock.
Meanwhile, combine lemon
grass, chili and leaves in
small bowl. Place fish on
oven tray, press lemon grass
mixture on fish; coat with
cooking oil spray.
Bake,
uncovered in hot oven about
15 minutes or until fish is
cooked as desired.
Serve
fish on poached leeks;
drizzle with a little of
reserved stock.
Serves 4.
Per Serving: 9.4g fat; 5.4g
fibre; 1593kJ
