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.

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.