Fish Fillet in Cream Sauce with Mussels and Vegetables

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.