fish pot

Ingredients for 2 servings:

• 400 g fish fillet(s) (Alaska pollock, redfish or similar), fresh or frozen
• 1 ½ onions
• 2 bell peppers, red and yellow
• 1 zucchini
• 2 cloves garlic
• 150 ml white wine
• 1 tsp vegetable broth
• 2 pinch(s) pepper, mixed
• Salt
• 1 tsp thyme, dried
• some dill, fresh or frozen
• 1 tsp sour cream

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Low carb, low fat

Chop the peppers, onions, and garlic into small pieces, and slice the zucchini. Defrost the fish in the microwave unless using fresh fish. Heat olive oil (or sunflower oil) in a pan and first sauté the peppers and onions. When the onions are translucent, add the garlic, deglaze with the white wine, and simmer slightly. Place the fish fillets on top of the vegetables, add the ground pepper, a pinch of salt, 1 teaspoon of vegetable stock, and the thyme, and cover with the zucchini slices. Simmer with the lid on over medium heat until the fish is tender and juicy. When the fish is cooked, sprinkle with some fresh dill (or frozen, about 1/2 teaspoon) and serve. If desired, add 1 teaspoon of sour cream per plate. A good side dish is boiled potatoes.