Parsley fish with Mangetout
Member recipe

Parsley fish with Mangetout

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Serves 2

Fresh and very tasty with a sweet mangetout twist ideal for a light dinner.

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  • For the Parsely Sauce...
  • 300ml Milk
  • 2tbsp Parsely leafs (broken up)
  • 1/2tsp Mint
  • Plain flour (various amounts)
  • For the fish...
  • 400g mixed fish
  • King prawns
  • 4 Cloves Garlic
  • Pinch smoked Paparika
  • 2tbsp Olive Oil
  • Bag of Mangetout


    1. Boil the Mangetout then drain and leave to dry.
    2. peel the garlic cloves and dice 2 of them up and keep 2 whole but slice them a little down the middle to release the flavour.
    3. heat the olive oil in a frying pan and then add the fish, prawns and all the garlic. Fry for around 10mins.
    4. place all the parsely sauce ingredients into the pan except for the flour. once the mixture is heated up add the flour to the thickness you like.
    5. add the Mangetout to the fish and fry for 5 more mins. Place the fish onto a plate and then pour over the parsely sauce. Then enjoy!!!

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