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Light vegetable pan with redfish

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Ingredients for 4 servings:

  • 400 g redfish fillet(s)
  • 2 leeks
  • 1 kg tomatoes
  • 500 g jacket potatoes, from the previous day
  • 2 tsp soy sauce
  • salt and pepper
  • oil

Instructions

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

fast and low-fat

Dice the redfish fillets and fry them lightly in a little oil. Slice the leeks into rings, cut the tomatoes into eighths, and add them to the redfish. Sauté until the vegetables are soft and the fish is cooked. Peel the potatoes, dice them, and stir them in. Season with soy sauce, salt, and pepper. This dish is great with other vegetables, such as bell peppers.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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