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

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

4.3 14 ratings

Prep. 35 min

Total 1 h 35 min

2 portions

Ingredients

long-grain white rice
3 ½ oz
water plus extra to soak
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
10
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
cherry tomatoes halved,
3 oz
green onions thinly sliced
2
fresh parsley to garnish
lemon cut into wedges, to serve
1

Difficulty

easy

Nutrition per 1 portion

Sodium 1911 mg

Protein 51 g

Calories 3920 kJ / 937 kcal

Fat 32 g

Fibre 11 g

Saturated Fat 13 g

Carbohydrates 116 g

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