Fried fish with summer vegetables for the barbecue feeling after work.
Fried Fish with Summer Vegetables
INGREDIENTS I SERVES 2:
2 fish fillets of your choice
250g cherry tomatoes
1 clove of garlic
2 tbsp olive oil
PREP: 10M I COOKING: 15M
Rinse the fish fillets, dab dry and season with pepper.
Wash and slice the courgettes.
Wash and dry the tomatoes.
Peel and slice the garlic.
Heat the olive oil in a medium sized coated pan. Fry the fish fillets with the skin side for 3 minutes and then turn over. Put the garlic and courgette slices and tomatoes in the pan and fry for another 5 minutes.
Sprinkle the fish fillets with lemon juice, arrange with the vegetables on plates and grate lemon peel over them.
"Fish is so healthy that it should be on the menu once or twice a week," says Margret Morlo of the Association for Nutrition and Dietetics (VFED). Protein is one of the most important components of fish meals. Fish protein is particularly easily digestible and makes you full. Lean fish like redfish is therefore ideal for those who want to lose weight. Fish have a wide variety of tastes and provide the body with important nutrients such as protein, fatty acids, vitamins and minerals. Sea fish also contributes significantly to the iodine supply. Together with the vegetables a light and high-protein meal for the evening, which does not burden the body.
You can keep the fish with vegetables in the fridge for the following day. That way you have a healthy lunch to go. Remove the food from the fridge 30 minutes before consumption so that the flavours can unfold. You can heat the food in the microwave for 5 minutes or cut the fish into strips and eat it cold as a salad with the vegetables.