Herb fish with lukewarm vegetable salad

Ingredients for 1 servings:

• 1 clove(s) garlic
• 4 tbsp salad herbs, frozen
• 2 tbsp breadcrumbs
• 1 tbsp mustard
• salt and pepper
• 2 sole fillets (125 g each)
• 2 tomatoes
• 2 small zucchini
• 1 tsp olive oil
• Thyme, dried
• Rosemary, dried
• 1 tsp honey
• 2 tbsp balsamic vinegar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

WW-suitable, low-fat, quick, easy

Crush the garlic, mix with the herbs, breadcrumbs, and mustard, and season with salt and pepper. Season the sole fillets on both sides with salt and pepper and spread the herb paste on one side each. Place on a baking sheet lined with baking paper. Bake in a preheated oven at 200°C (top/bottom heat) on the middle rack for about 15 minutes. In the meantime, dice the tomatoes and zucchini. Heat the olive oil in a non-stick pan and fry the zucchini cubes until crispy. Season generously with salt and pepper and garnish with thyme and rosemary. Mix in the diced tomatoes and honey and deglaze with balsamic vinegar. Season to taste with salt and pepper and serve with the herb-flavored fish. I recommend bulgur, rice, or simply a few slices of ciabatta. The vegetable salad and the filling portion of “fish” will keep you full for a long time.