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Zucchini curry with zander

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Ingredients for 1 servings:

  • 250 g zucchini, yellow, cut into 0.5 cm wide slices
  • 1 onion(s), finely chopped
  • 1 garlic clove(s), finely chopped
  • 50 g curry paste, yellow
  • 100 ml coconut water
  • 150 g pike-perch fillet(s)

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Low carb and low fat

Roast the zucchini, onion, and garlic in a nonstick pan without oil for 2 minutes. Stir the curry paste into the coconut water and add to the vegetables. Let it simmer for 5 minutes. Reduce the heat considerably. Place the zander fillet, skin-side up, on top of the vegetables and let it cook with the lid closed for 8 minutes.

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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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Zucchini curry with zander