John Myers
Ingredients for 2 servings:
- 1 stalk(s) leek (large stalk)
- 4 m.-large vine tomatoes
- 1 onion(s)
- 1 garlic clove(s)
- 7 mushrooms
- 4 fish fillets (ideally Alaska pollock fillets)
- 1 lemon(s), cut into pieces
- 5 g chili flakes, more if desired
- nutmeg
- some milk (ideally 1.5% fat)
- some dill
- some parsley
- some salt and pepper
- some olive oil
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes
Low-carb, low-fat
Cut the leek into small slices (remove any green leaves), then cut the vine tomatoes, onions, garlic cloves, and mushrooms into bite-sized pieces. Now pour a little water into a pan and sauté the fish for a few minutes (cover with a lid). Add a little olive oil to another large pan and fry the onions and garlic (over medium heat) until translucent. Add the leek, tomatoes, and mushrooms to the pan with the onions and cook over high heat for about 5 minutes, stirring continuously. Add a little milk, mix, and season with nutmeg, dill, parsley, chili flakes, salt, and pepper. Fry the whole thing for 5-10 minutes (depending on the quantity), stirring constantly. Remove the fish from the water, season with salt and pepper, and place on a serving plate. Place the vegetables next to it and garnish with lemon wedges.
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