- Total time 25 minutes
- Portion size 4 servings
Ingredients
Method
Place lemon juice and bay leaf in large saucepan. Pour in water to a height of 1 inch. Season with salt and pepper. Cover and bring to boil. Carefully place fish fillets in saucepan; reduce heat to low. Cover and simmer until fish flakes easily when tested with fork, 8 to 10 minutes.
Meanwhile, in saucepan, heat oil over medium heat. Add shallot and garlic; cook, stirring occasionally, about 5 minutes. Add watercress; cook, stirring, until softened, about 2 minutes. Add broth and cream; heat for 1 minute. Transfer to blender; purée until smooth.
Divide watercress sauce among plates. Using skimmer, transfer poached fish to plates. Garnish with sprig of watercress. Serve with steamed asparagus, if desired.
Nutritional facts PER SERVING
- Calories 225
- Total fat 17 g
- Saturated fat 8 g
- Cholesterol 60 mg
- Sodium 250 mg
- Total carbohydrate 6 g
- Fibre 1 g
- Sugars 5 g
- Protein 12 g
- Iron 1.7 mg
