Creamy Sun-dried Tomato with Asparagus and Fish

Name: Creamy Sun-dried Tomato with Asparagus and Fish
Total time: 1500 s
Yield: 2 servings
Cuisine: British
Ingredients: 1 vegetable stock pod; 1 single served cream; 1 measure of milk from single serve cup; 1/3 cup shredded cheddar; 1 tablespoon oregano; 1 tablespoon butter; 3 cloves garlic; Fish; Sun-dried Tomatoes; Asparagus; Boiled potatoes or rice

Samantha Evans @cook_9765471

Worcester, UK

I normally use two fish (lately it’s been cod) you can also substitute fish for thin-sliced chicken. Asparagus and sundried tomatoes are optional on how much you’d like to put it. I really like this dish with boiled potatoes personally, but you can use rice instead.

Samantha Evans @cook_9765471

Saved

Ingredients

Approx 25 mins

2 servings

1vegetable stock pod
1single served cream
1measure of milk from single serve cup
1/3 cupshredded cheddar
1 tablespoonoregano
1 tablespoonbutter
3 clovesgarlic
Fish
Sun-dried Tomatoes
Asparagus
Boiled potatoes or rice

Saved

Steps

Approx 25 mins

1

Place butter in frying plan over medium high heat.
2

Once butter is melted place fish in pan. Cook until slightly pink and remove fish.
3

Place chopped garlic in left over butter and cook for approx 1 minute to release flavor.
4

Add single serve cream and same amount of milk (or half and half if you have it), add veg stock pod, oregano and sun-dried tomatoes then bring to boil
5

Once brought to boil, stir and reduce to low heat. place cheese and asparagus in pan, stirring occasionally until sauce starts to thicken and coat the asparagus
6

Place fish back into pan cook for another five minutes or until fish is cooked through.
7

Place fish over boiled potatoes or rice, asparagus on top of fish and the sauce drizzled over everything.