Fish fillets on zucchini – tomatoes – vegetables

Ingredients for 4 servings:

• 500 g fish fillet(s) (frozen – e.g. redfish)
• ½ lemon(s), the juice
• salt and pepper
• 1 pinch(s) of sugar
• 1.6 kg zucchini, halved and finely sliced
• 2 large cans of tomatoes, peeled
• 2 vegetable onions, cut into fine rings
• 2 cloves garlic, finely chopped
• 3 tbsp olive oil
• 4 tbsp fresh basil, chopped
• 100 g Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Food combining recipe – protein

Thaw the fish fillets for 30 minutes, then drizzle with lemon juice and let stand for another 15 minutes. Drain the canned tomatoes well and cut them in half. Heat the olive oil in a saucepan and sauté the onion and garlic clove until lightly browned. Briefly fry the zucchini. Add the peeled tomatoes and season with salt, pepper, and sugar. Simmer the vegetables for about 20 to 30 minutes with the lid slightly ajar. If you prefer a juicier dish, add the juice from the canned tomatoes. Bring a little salted water to a boil in a shallow saucepan and simmer the fish fillets over low heat for about 8 to 10 minutes until cooked through. Season the vegetables to taste, garnish with the basil, and serve on plates. Place the fish on top and sprinkle with Parmesan cheese, if desired.