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Summer Squash Soup, Fish with Rice and Vegetables, Apple-Pear Crumble

Summer Squash Soup, Fish with Rice and Vegetables, Apple-Pear Crumble
4.7 11 ratings
Prep. 35 min
Total 1 h 35 min
2 portions
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Ingredients

  • long-grain white rice
    3 ½ oz
  • water plus extra to soak rice
    14 oz
  • white fish fillets, skinless (approx. 6 oz ea.)
    2
  • extra virgin olive oil to drizzle
    1 - 2 tsp
  • salt plus 1-2 pinches to season
    1 tsp
  • ground black pepper to season
    1 - 2 pinches
  • cherry tomatoes halved, plus 10 to place around fillets, halved
    3 oz
  • Granny Smith apple peeled, cored, diced
    1
  • Bosc pear peeled, cored, diced
    1
  • honey
    1 tbsp
  • lemon juice
    1 tbsp
  • carrots cut into pieces (2 in.) and quartered
    4 oz
  • asparagus trimmed
    8 stalks
  • all-purpose flour
    1 ½ oz
  • brown sugar
    ½ oz
  • unsalted butter diced, chilled
    1 ½ oz
  • yellow onions cut into pieces
    4 oz
  • garlic clove
    1
  • yellow summer squash trimmed, diced
    10 oz
  • extra virgin olive oil
    ½ oz
  • green onions thinly sliced
    2
  • fresh parsley to garnish
  • lemon cut into wedges, to serve
    1

Nutrition per 1 portion

Calories 937 kcal / 3920 kJ
Protein 51 g
Fat 32 g
Carbohydrates 116 g
Fibre 11 g
Saturated Fat 13 g
Sodium 1911 mg

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