Fish provencal with herbed tomatoes
Want to enjoy some comfort food without the guilt? This low carb Fish provencal with herbed tomatoes recipes are just for you!
TOTAL TIME 35 min| SERVES 4| Dairy Free| Gluten Free |Low Carb| Low Sugar
INGRDIENTS
300 g Brussels sprouts, halved
⅓ cup Oil
4 x 150g Firm white fish fillets
2 Zucchini, thinly sliced lengthways
250 g Cherry tomatoes
1 ½ tbsp Coarsely chopped fresh parsley
1 ½ tbsp Coarsely chopped fresh dill
METHOD
BOIL, steam or microwave Brussels sprouts until just tender; drain.
HEAT 1 tablespoon of oil in a large non-stick frying pan over high heat. Season fish and fry for 5 minutes each side or until browned and cooked through. Remove from the pan; cover to keep warm.
HEAT 2 tablespoons of the remaining oil in the same cleaned pan over medium-high heat. Cook zucchini and Brussels sprouts, turning, for 3 minutes or until lightly browned. Season to taste.
MEANWHILE, heat remaining oil in a frying pan over medium heat. Add tomatoes; cook, covered, for 8 minutes, stirring occasionally, or until tomatoes start to break down. Remove the pan from heat. Add half the herbs; season to taste.
SERVE fish and herbed tomatoes with vegetables; sprinkle with remaining herbs.
Tip: Brussels sprouts not your thing? Swap them out for green beans.
Fish provencal with herbed toamtoes
Ingredients
- 300 g Brussels sprouts, halved
- ⅓ cup Oil
- 4 x 150g Firm white fish fillets
- 2 Zucchini, thinly sliced lengthways
- 250g Cherry tomatoes
- 1 ½ tbsp Coarsely chopped fresh parsley
- 1 ½ tbsp Coarsely chopped fresh dill
Instructions
Boil, steam or microwave Brussels sprouts until just tender; drain.
Heat 1 tablespoon of oil in a large non-stick frying pan over high heat. Season fish and fry for 5 minutes each side or until browned and cooked through. Remove from the pan; cover to keep warm.
Heat 2 tablespoons of the remaining oil in the same cleaned pan over medium-high heat. Cook zucchini and Brussels sprouts, turning, for 3 minutes or until lightly browned. Season to taste.
Meanwhile, heat remaining oil in a frying pan over medium heat. Add tomatoes; cook, covered, for 8 minutes, stirring occasionally, or until tomatoes start to break down. Remove the pan from heat. Add half the herbs; season to taste.
Serve fish and herbed tomatoes with vegetables; sprinkle with remaining herbs.
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ALSO SEE: Baby marrow corn loaf
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.
