- 1 1/2 pounds [680 g] haddock steaks or fillets
- 4 tablespoons [60 mL] oil
- 3 garlic cloves, minced
- 1 bay leaf
- 1 tablespoon [8.75 g] flour
- 1/4 cup [60 mL] minced parsley
- 1/2 cup [125 mL] fish stock or water
- 1 to 2 cups [250 to 500 mL] small frozen peas
- 3 or 4 eggs
- Salt and pepper, to taste
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- Wipe dry fish steaks or fillets with paper toweling.
- In an 8-inch [20-cm] square dish, preheat oil for 3 minutes on 'MAXIMUM'.
- Mix in garlic, bay leaf, flour and parsley.
- Stir well; mix in fish stock or water.
- Add fish steaks or fillets and frozen peas.
- Cover with waxed paper.
- Microwave for 5 minutes on 'MAXIMUM'.
- Stir peas and cooking liquids; leave to rest for 4 to 5 minutes.
- Using a slotted spoon, transfer fish onto a hot plate.
- Delicately break-up eggs into cooking juices.
- With the tip of a knife, break-up egg yolks.
- Cover with waxed paper; microwave on 'MEDIUM', 1 to 2 minutes per egg.
- As soon as eggs are set, serve each fish serving with an egg and a little sauce.
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