Fish Fillet in Cream Sauce with Mussels and Vegetables

Ingredients

• 4 filets white fish fillets
• 1 lb mussels
• 1 cup heavy cream
• 2 cups mixed vegetables (e.g., carrots, zucchini, bell pepper)
• 1 medium onion
• 2 cloves garlic
• 2 tbsp butter
• 2 tbsp fresh parsley

Instructions

1. 1

   Pat dry the 4 fish fillets and season both sides with salt and pepper. Set aside.

2. 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.

3. 3

   Add 2 cups mixed vegetables (chopped carrots, zucchini, bell pepper) and cook, stirring, until slightly tender, about 5 minutes.

4. 4

   Pour in 1 cup heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 3 minutes.

5. 5

   Nestle the 4 fish fillets into the sauce. Cover and cook until fish is opaque and flakes easily, about 6-8 minutes.

6. 6

   Add 1 lb cleaned mussels, cover, and cook until they open, about 4-5 minutes. Discard any that stay closed.

7. 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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