John Myers
Ingredients for 1 servings:
- 40 g onion(s)
- 1 clove(s) garlic
- 150 g zucchini
- 2 tsp olive oil
- ½ can of tomatoes
- 2 pinches of basil
- 2 pinches of oregano
- salt and pepper
- 1 dashes lemon juice
- 150 g fish fillet(s) (pollock)
- 35 g pasta (wholemeal), egg-free
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
Preheat the oven to 220°C. Peel and dice the onion and garlic. Wash and finely chop the zucchini. Heat the oil in a non-stick pan and lightly fry the onion and garlic. Add the sliced zucchini and sauté for a few minutes. Add the canned tomatoes and herbs, bring to a boil, and transfer everything to an ovenproof dish. Wash the fish fillet, pat dry, drizzle with lemon juice, and season with salt and pepper. Place the fish fillet in the ovenproof dish on top of the vegetables and cover with aluminum foil or an ovenproof lid. Bake for about 30 minutes (or until the fish is cooked). In the meantime, prepare the pasta according to the package instructions.
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