Tilapia fish fillets with zucchini and tomato cream sauce

Ingredients for 4 servings:

• 4 fish fillets (tilapia), approx. 200 g each
• 200 ml milk
• a little salt and pepper
• 1 tbsp flour
• 2 tomatoes (Roma)
• 6 small zucchini, light green
• ½ liter vegetable broth
• 1 bunch of spring onions
• butter
• oregano
• Parsley
• olive oil

Instructions

Working time approx. 25 minutes; Rest period approx. 1 day; Total time approx. 1 day 25 minutes

Gaby’s fish fillets

Season the fish fillets (if frozen, thaw them) with a little salt to prevent them from falling apart, and then soak them in milk for about 24 hours. A Ziploc bag with about 200 ml of milk is sufficient. Peel the zucchini and cut into small cubes. In a saucepan, sauté a little butter with the finely chopped spring onions and chopped parsley. Add the zucchini and pour in the vegetable stock, no more than up to the edge of the diced vegetables, about 0.5 liters. Bring to a boil briefly, then simmer on low heat for about 10 minutes. Add the deseeded and finely diced tomatoes and the oregano. Simmer for another 5 minutes, then remove from the heat and puree. Remove the fish fillets from the milk, drain well, and dry. Season with a little salt (be careful with the salt; it was already in the marinade) and pepper, and coat in flour. Briefly sauté in a non-stick pan with a little olive oil and/or butter for about 3 minutes on one side. Then flip and sauté for another minute. Pour the pureed sauce over the tilapia fillets in the pan and simmer for about half a minute. Serve immediately, preferably with steamed rice or boiled potatoes.