Summer Squash Soup, Fish with Rice and Vegetables, Apple-Pear Crumble

Summer Squash Soup, Fish with Rice and Vegetables, Apple-Pear Crumble

4.7 11 評分

準備 35 分

總時間 1小時 35 分

2 portions

食材

long-grain white rice
3 ½ oz
water plus extra to soak rice
14 oz
white fish fillets, skinless (approx. 6 oz ea.)
2
extra virgin olive oil to drizzle
1 - 2 tsp
salt plus 1-2 pinches to season
1 tsp
ground black pepper to season
1 - 2 pinches
cherry tomatoes halved, plus 10 to place around fillets, halved
3 oz
Granny Smith apple peeled, cored, diced
1
Bosc pear peeled, cored, diced
1
honey
1 tbsp
lemon juice
1 tbsp
carrots cut into pieces (2 in.) and quartered
4 oz
asparagus trimmed
8 stalks
all-purpose flour
1 ½ oz
brown sugar
½ oz
unsalted butter diced, chilled
1 ½ oz
yellow onions cut into pieces
4 oz
garlic clove
1
yellow summer squash trimmed, diced
10 oz
extra virgin olive oil
½ oz
green onions thinly sliced
2
fresh parsley to garnish
lemon cut into wedges, to serve
1

營養價值每 1 portion

卡路里 937 kcal / 3920 kJ

蛋白質 51 g

脂肪 32 g

碳水化合物 116 g

纖維 11 g

飽和脂肪 13 g

鈉 1911 mg

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