Ingredients
2 long fillets fish (salmon trout or other of your choice)
2 red onion
1 carrot
500 ml water
4 tbsp wine
2 cloves garlic
1 zucchini
1 pepper
400 g tomatoes
1 tbsp thyme
salt, pepper
Photo added on
Photo author
MarSi
Method
Cut the onion into crescents and carrot wheels. Put them in a deep pan with boiled water. Cover and stew vegetables for a few minutes. Removing the cover and leave the vegetables to boil for 15 minutes. Add wine, chopped garlic and let it cook until the onions soften. Then add sliced zucchini, cleaned and chopped peppers, chopped tomatoes, thyme and seasoning to taste. Leave to boil over low heat until tender vegetables and evaporation of most of the liquid. Pour into a sauce deep baking dish, place fillets on top of the sauce and bake in a preheated oven to 180C degrees complete readiness of the fish. Optional Serve with baked potatoes.
Containers:
Difficulty
Average
Tested
0 users
Source
400 best-ever recipes: Low fat - Fat free, Anne Sheasby