Vegetable pan with pollock fillet

Ingredients for 2 servings:

• 1 zucchini
• 1 bunch of spring onions
• 250 g mushrooms, fresh
• 1 can of tomatoes, peeled
• 150 ml water or vegetable stock
• 400 g fish fillet(s) (pollock fillets), fresh or frozen
• 2 tsp oil
• 1 tsp cornstarch
• salt and pepper
• 2 tbsp Parmesan, for sprinkling
• Soy sauce
• curry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

2 people at 4.75 each = 5 people

Trim the zucchini and mushrooms. Slice the spring onions into rings. Briefly fry the fish fillet on both sides in 1 tsp of oil, then remove and set aside. Add the spring onions to the pan and fry in the remaining oil. Add the zucchini and mushrooms and sauté briefly. Deglaze with the tomatoes (crush the tomatoes slightly with a wooden spoon). Add 150 ml of water and season to taste. Stir in the cornstarch (mixed with a little water) and bring to a boil again briefly. Finally, place the fish fillets on top and heat until hot. Serve and top with 1 tbsp of Parmesan cheese per person. The total is 9.5 P, so 4.75 P per person, or 5 P.