INGREDIENTS:

• 1 can (155 g) UFC Garden Fresh Green Peas, drained
• 1 can (158 g) UFC Fresh Selections Whole Kernel Corn, drained
• 50 g carrots, diced

• 250 g – 500 g Salmon fillet or any preferred type of fish fillet
• 1 pack (200 g) UFC Creamy Overload

• 2 Tbsp UFC Quesorap, shredded

PROCEDURE:

1. Mixed Vegetables: Melt butter in a pan. Add green peas, corn and carrots. Cook for 3 – 4 minutes or until carrots are fully cooked. Spread evenly on serving plate. Set aside.
2. Fish: Using the same pan, pre-heat pan. Add fish fillet skin-side down. Cook for 4 – 6 minutes. Flip and cook the other side for 3 – 5 minutes.
   Note: Cooking time of fish will depend on type and thickness.
3. Add UFC Creamy Overload before the fish fully cooks. Simmer for 3 minutes to heat the sauce.
4. Remove the fish fillet from the pan once cooked. Plate on top of the mixed vegetables.
5. Evenly spread the sauce on top of the fish. Sprinkle UFC Quesorap if preferred.