Salmon and shrimp on Mediterranean vegetables

Ingredients for 2 servings:

• 500 g zucchini (2 medium-sized)
• 250 g eggplant(s) (1 medium)
• 250 g salmon fillet(s) without skin
• 400 g prawn(s), cooked and peeled
• 3 garlic cloves
• ½ lemon(s), zest and juice
• 2 tsp olive oil
• 1 pinch(s) of cayenne pepper
• salt and pepper
• Sugar
• 150 g cherry tomatoes
• a few stalks of basil

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Pat the shrimp dry and cut the fish into even cubes. Marinate both with 2 crushed garlic cloves and the juice and zest of half a lemon. Halve the zucchini lengthwise and slice, and quarter the eggplant lengthwise and slice. Season both with salt and a pinch of sugar. First, fry the eggplant in 1 teaspoon of oil until browned. Then add the zucchini, garlic, and remaining oil and continue frying. Season with cayenne pepper, salt, and pepper. Add the halved tomatoes, fish, and shrimp along with the marinade to the vegetables, adding a splash of water if necessary and cook for about 5 minutes. Sprinkle with chopped basil to serve. This recipe makes 2 generous portions to fill you up (e.g., with a 5:2 diet or as a low-carb meal), but with side dishes (e.g., pasta or baguette), it’s also enough for 3-4 people.