Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 sm Leeks
1 tb Olive oil
4 Sea bass fillets (1 lb)
8 sm Carrots
1 c Mushrooms, halved
1/2 ts Dried thyme
1/2 c Chicken stock
1/2 c Dry white wine, or
-chicken stock
1 Bay leaf
1 ts All-purpose flour
1 tb Butter, softened
1/2 Sweet red pepper, diced
1/4 ts Salt
1/4 ts Pepper
2 tb Fresh parsley, chopped

Remove root ends and all green parts from leeks. Slice white parts in
half lengthwise; set aside.

In large nonstick skillet, heat oil over medium-high heat; brown fish
fillets on both sides, about 2 minutes per side. Transfer to plate.

Add leeks, carrots, mushrooms and thyme to skillet; cook over medium
heat, stirring, for about 5 minutes or until mushrooms begin to
brown. Stir in stock, wine and bay leaf; bring to boil. Reduce heat
and simmer, covered, for about 10 minutes or just until carrots are
tender-crisp.

Meanwhile, in small bowl, blend flour with butter. Push vegetables to
1 side of skillet. Stir butter mixture into liquid in skillet,
stirring until smooth. Return fish fillet to skillet along with sweet
pepper; simmer for about 15 minutes or just until fish is opaque and
flakes easily with fork. Discard bay leaf. Sprinkle salt and pepper
over top. Sprinkle with parsley.

Per serving: about 245 calories, 24 g protein, 9 g fat, 16 g
carbohydrate good source iron.

Serve with: Crusty bread, Raspberry sherbet.

Other recipes in group: Suppers: [Monday] Chicken with Mushroom Sauce
Suppers: [Tuesday] Carrot and Ham Soup Suppers: [Wednesday] Warm
Couscous Roasted Fall Vegetables Suppers: [Thursday] Greek Beef
Pita Pockets Suppers: [Friday] Pasta Carbonara with Peas Suppers:
[Sunday] Jerked Pork Tenderloins

Source: Canadian Living magazine, Nov 95 Presented in article "Meal
Planner: Light and Healthy Suppers" Recipe by Canadian Living Test
Kitchen

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