Pollock fillet with zucchini spaghetti, snow peas and tomato concassée

Ingredients for 4 servings:

• 400 g fish fillet(s) (pollock fillet)
• 2 zucchinis
• 250 g sugar snap peas
• 2 tomatoes (plum tomatoes)
• 1 shallot(s), finely diced
• 1 garlic clove(s), finely diced
• olive oil
• butter
• salt and pepper
• 1 pinch(s) of sugar
• 10 basil leaves, finely chopped

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Use a julienne cutter to pull fine strips off the outer skin of the zucchini. Set the inner white part aside; it is not needed for this dish. Thread the snow peas, if necessary. Blanch the tomatoes, peel them, and remove the seeds. Dice the flesh. Cook the julienne strips and snow peas in an olive oil and butter mixture in two different pots or pans over low heat. Turn frequently and season with salt and pepper. Sauté the diced shallots and garlic in a little olive oil until translucent, add the diced tomatoes, sweat briefly, and season with salt, pepper, and a pinch of sugar. Fold in the basil leaves. Remove any remaining bones from the pollock fillet, cut the meat into suitable pieces, press the skin-side down into breadcrumbs, and fry on this side in a butter and olive mixture over medium heat until the pieces are half cooked through. You can tell this is done by looking at the sides when the initially translucent flesh turns white. Turn the fillets over low heat and finish cooking. Season with a little salt. Place the fish fillets on the plates, twist the zucchini spaghetti into towers with a fork and place next to them. Arrange the snow peas around the plate and cover with the tomato concassée. Without potatoes, rice, or pasta, this is a food combining dish that’s ideal for weight loss.