Fish Fillet in Cream Sauce with Mussels and Vegetables
A quick, elegant one-pan dinner: tender white fish and plump mussels simmered in a creamy sauce with colorful vegetables and fresh herbs.
- Total time
- 30 min
- Servings
- 4
- Calories
- 420
- Protein
- 35g
Ingredients
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Open the appInstructions
Step 1
Pat dry the 4 fish fillets and season both sides with salt and pepper. Set aside.
Step 2
In a large skillet, melt 2 tbsp butter over medium heat. Add 1 sliced onion and 2 minced garlic cloves; cook until soft and fragrant, about 3 minutes.
Step 3
Add 2 cups mixed vegetables (chopped carrots, zucchini, bell pepper) and cook, stirring, until slightly tender, about 5 minutes.
Step 4
Pour in 1 cup heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 3 minutes.
Step 5
Nestle the 4 fish fillets into the sauce. Cover and cook until fish is opaque and flakes easily, about 6-8 minutes.
Step 6
Add 1 lb cleaned mussels, cover, and cook until they open, about 4-5 minutes. Discard any that stay closed.
Step 7
Stir in 2 tbsp chopped fresh parsley. Serve hot, spooning sauce and vegetables over the fish and mussels.
Tools you’ll need
- Large skillet with lid
- Cutting board
- Chef's knife
- Measuring cups and spoons
- Wooden spoon
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