Fillet with Shallot, Zucchini & Tomato
Summary
This dish is filled with color and extra nutrients from the added veggies.
-
- Servings
- 4 Servings
-
- Serving size
-
1/4 of recipe
Ingredients
Ingredients
- thick white fillet of fish (cut into 4 portions (cod, snapper, thick flounder, or thick tilapia))
- 1 lbs
- 454 g
- fine sea salt
- 3/4 tsp
- 3/4 tsp
- ground black pepper
- 1/4 tsp
- 1/4 tsp
- Extra Virgin Olive Oil
- 1 tsp
- 1 tsp
- shallots (minced)
- 2
- 2
- garlic (minced)
- 1 clove
- 1 clove
- small zucchini (4-6 inches long, sliced into 1/4-inch rounds)
- 4
- 4
- dry white wine or chicken or fish stock
- 3/4 cup
- 3/4 cup
- very ripe plum tomatoes (chopped)
- 4
- 4
- fresh basil (chopped)
- 1/2 cup
- 1/2 cup
Recommended for You
-
-
Sheet Pan Miso Salmon and Sesame Bok Choy
20 min8 min4 -
Tilapia Stew with Green Peppers
40 min10 min4
Directions
Directions
-
Heat sauté pan and lightly film with olive oil. Sauté shallot and garlic until shallot starts to become translucent. Add zucchini and sauté 1-2 minutes. Remove from pan.
-
Add fish and sauté until golden on each side. Add white wine or stock to deglaze pan. Add chopped tomatoes and fresh basil. Heat thoroughly.
-
Serve with a pasta, rice, couscous, or crusty whole-grain Italian bread.