Pangasius fillet or salmon fillets on a bed of vegetables

Ingredients for 2 servings:

• 400 g waxy potatoes
• 1 zucchini
• 2 carrots
• 1 bunch of spring onions
• 1 garlic clove(s)
• 2 tsp vegetable oil
• 2 fish fillets (pangasius or salmon)
• 2 tsp lemon juice
• 100 g cocktail tomatoes
• 1 sprig(s) rosemary
• 1 sprig(s) of thyme
• salt and pepper

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 55 minutes

Low in calories and simply delicious!

Peel the potatoes, wash the zucchini, and dice both. Finely slice the carrots, slice the spring onions, and mince the garlic. Heat the oil in a pan and fry the diced potatoes and zucchini for about eight minutes. Then fry the remaining vegetables for about two minutes. Season with salt and pepper. Preheat the oven to 180 degrees Celsius. Spread two sheets of baking paper and arrange the vegetables in the middle. Rinse the fish fillet, pat dry, and drizzle with lemon juice. Season with salt and pepper and place on the bed of vegetables. Wash the rosemary and thyme, remove the stalks, and chop. Sprinkle the fish and vegetables with the rosemary and thyme leaves. Seal the baking paper into parcels and tie them with kitchen string. Place on a baking sheet and cook in the oven on the middle rack for about 20 minutes. Open the parcel and serve the fillet on the bed of vegetables. For WW users: One portion has 8 ProPoints.