Tomato Sauced Fish with Zucchini and Mushrooms

Ingredients

• Fish200 g
• Mushrooms1 cup (70 g)
• Garlic1 clove (3 g)
• Tomato1 count (130 g)
• Zucchini1/4 count (50 g)
• Parsley1 tablespoon (4 g)
• Oil1.5 tablespoon (15 ml)

Instructions

1. 1

   Step 1

   Peel the garlic and make a cross cut at the top of the tomato of only a finger deep.

2. 2

   Step 2

   Put the tomato and garlic in a pot with boiling water and let boil for 5 minutes.

3. 3

   Step 3

   After that time, remove, blend and set aside. If you want, you can set some tomato pieces aside for a different texture.

4. 4

   Step 4

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

5. 5

   Step 5

   Heat a big pan over high heat. Once heated, pour 1/3 of the oil and add the fish.

6. 6

   Step 6

   Cook each side for 3-4 minutes over medium heat until brown. Remove from the pan and set aside.

7. 7

   Step 7

   Add the remaining oil to the same pan and spread.

8. 8

   Step 8

   Slice the mushrooms and the zucchini.

9. 9

   Step 9

   Add to the pan and saute for 4-6 minutes while stirring from time to time. Add salt and pepper.

10. 10

    Step 10

    Add the sealed fish again with the sauce and let cook over low heat for some minutes for a better flavor.

11. 11

    Step 11

    Season to taste, sprinkle with chopped fresh parsley and serve hot.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Tomato Sauced Fish with Zucchini and Mushrooms can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.