Microwave lemon basil fish

Ingredients (serves 4)
* 4 (200g each) blue-eye fish fillets
* 1 garlic clove, crushed
* 1/4 cup lemon juice
* 1/3 cup chicken stock
* 2 tablespoons chopped fresh basil leaves
* 1 teaspoon celery salt
* 2 large carrots, cut into thick matchsticks
* 1 large red capsicum, thickly sliced
* 1 large zucchini, cut into thick matchsticks
* 25g butter, chopped
* 1/4 cup flaked almonds, toasted (see tip)


Method
1. Place fish in a large, heatproof, microwavesafe dish. Combine garlic, lemon juice, stock, basil and celery salt in a jug. Season with pepper. Pour over fish. Cover and microwave on medium (50%) for 2 minutes.
2. Remove cover. Using tongs, carefully turn fish over. Microwave, covered, on medium (50%) for 2 minutes 30 seconds or until fish is cooked to your liking. Set aside for 3 minutes.
3. Meanwhile, place carrot, capsicum and 2 teaspoons cold water in a heatproof, microwave-safe bowl. Cover and microwave on high (100%) for 1 minute. Remove cover. Add zucchini. Microwave, covered, on high (100%) for 1 minute 30 seconds or until vegetables are tender. Remove cover. Add butter and almonds. Stir to combine.
4. Place fish on plates. Drizzle with cooking liquid. Serve with vegetables.

Notes & tips
* Be careful removing covers from microwaved food. The trapped steam can cause burns.
* Tip: To toast almonds, place on a microwave-safe plate. Microwave on high (100%) for 2 to 3 minutes, stirring each minute, or until golden.
* How to microwave fish: Choose fish fillets of equal thickness so they cook evenly. Always cook fish on medium (50%) to avoid overcooking. When defrosting fish, use low (25%) to prevent it from cooking.

Source
Super Food Ideas - Page 43
Recipe by Kim Coverdale