Fish with Zucchini, Carrot and Pea Stew

Ingredients

• Fish200 g
• Zucchini1/2 count (100 g)
• Carrot1/2 medium (30 g)
• Peas1/4 cup (50 g)
• Garlic1 clove (3 g)
• Vegetable Broth1/4 cup (60 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   Peel the carrot and dice.

2. 2

   Step 2

   Slice the zucchini and chop the garlic.

3. 3

   Step 3

   Heat in a pot over high heat. Once heated, add half the oil and spread.

4. 4

   Step 4

   Add the garlic and stir-fry for some seconds.

5. 5

   Step 5

   Then add the remaining vegetables with the broth. Once boiling, lower the heat to medium.

6. 6

   Step 6

   Continue cooking uncovered until well cooked. This will take about 6-7 minutes.

7. 7

   Step 7

   At the same time, clean the fish and add salt and pepper to taste.

8. 8

   Step 8

   Heat the grill over high heat. Once heated, pour the remaining oil, spread and add the fish.

9. 9

   Step 9

   Cover and cook each side for 3-4 minutes over medium heat. Remove once well cooked.

10. 10

    Step 10

    Serve the fish with vegetable stew on a plate.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Fish with Zucchini, Carrot and Pea Stew can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.