We loved this veggie combo with salmon, but lemon-scented tomatoes, zucchini and capers go well with any kind of fish. Try it with your favourite.
Salmon with lemony vegetables and capers
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PREP TIME
5 min
Makes
2 servings
* PLUS Cooking time: 9 minutes
Ingredients
- 2 plum tomatoes , thickly sliced
- 1 zucchini , thickly sliced
- 2-Jan lemon , thickly sliced
- 1 tsp butter
- 1 tsp olive oil
- 2 firm-fleshed fish fillets , such as salmon or monkfish
- 1 tbsp capers , drained
- 1/2 tsp dried oregano leaves
- 1/4 tsp salt
Instructions
- Prepare tomatoes, zucchini and lemon. Then heat butter and oil in a large, wide frying pan, preferably non-stick, set over medium-high heat. Add fish and cook until golden-tinged, 2 to 3 minutes per side.
- When fish is golden, reduce heat to low. Add tomatoes, zucchini, lemon and capers. Sprinkle with oregano and salt. Cover and simmer, stirring sauce occasionally, until zucchini is tender, 5 minutes. Great with baked potatoes.
Nutrition (per serving)
- Calories
- 257,
- Protein
- 22 g,
- Carbohydrates
- 9.2 g,
- Fat
- 15.7 g,
- Fibre
- 3.6 g,
- Sodium
- 505 mg.
FILED UNDER: Dinner fish Healthy Recipes one pot seafood stovetop vegetables
