Fillet with Shallot, Zucchini & Tomato
Summary
This dish is filled with color and extra nutrients from the added veggies.
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- Servings
- 4 Servings
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- Serving size
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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
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Sauteed Fish Cakes
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Directions
Directions
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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.
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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.
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Serve with a pasta, rice, couscous, or crusty whole-grain Italian bread.