To meet the guideline of eating fish weekly, we’ve chosen a delicious recipe with fish.
Fish Fillet with Zucchini and Tomato
Ingredients for 2 people:
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250 grams fish fillet (e.g., pollock)
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400 grams potatoes
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2 zucchinis
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2 tomatoes
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A pinch of oregano
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1 tablespoon olive oil
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1 tablespoon pesto
Preparation:
Preheat the oven to 175°C (347°F).
Peel the tomatoes, remove the seeds, and cut the flesh into cubes.
Wash the zucchini and cut it into very small cubes.
Mix the vegetables in an ovenproof dish and add some oregano, pepper, and olive oil.
Brush the fish with the pesto and place the fillets in the vegetable mixture.
Bake the dish in the center of the oven for about 25 minutes.
Boil, roast, or pan-fry the potatoes as desired.
This dish contains 406 kcal per person:
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43 grams carbohydrates
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39 grams protein
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8 grams fat