Fillet with Shallot, Zucchini & Tomato

4servings
Fillet with Shallot, Zucchini & Tomato

How to Make Fillet with Shallot, Zucchini & Tomato

This dish is filled with color and extra nutrients from the added veggies.

4servings
1/4 of recipe
Print Recipe >

Step-By-Step Instructions:

  1. Heat sauté pan and lightly film with olive oil. Sauté shallot and garlic until shallot starts to become translucent. Add zucchini and sauté 1-2 minutes. Remove from pan.
  2. Add fish and sauté until golden on each side. Add white wine or stock to deglaze pan. Add chopped tomatoes and fresh basil. Heat thoroughly.
  3. Serve with a pasta, rice, couscous, or crusty whole-grain Italian bread.
pinterestfacebooktwittermail

Nutrition facts

4 Servings

  • Serving Size
    1/4 of recipe
  • Amount per serving Calories 195
  • Total Fat 4.5g
    • Saturated Fat 0.7g
    • Trans Fats 0g
  • Cholesterol 35mg
  • Sodium 520mg
  • Total Carbohydrate 10g
    • Dietary Fiber 3g
    • Total Sugars 0g
    • Added Sugars 0g
  • Protein 26g
  • Potassium 0mg
  • Phosphorous 0mg
Ingredients
thick white fillet of fish (cut into 4 portions (cod, snapper, thick flounder, or thick tilapia))
1 lbs
fine sea salt
3/4 tsp
ground black pepper
1/4 tsp
Extra Virgin Olive Oil
1 tsp
shallots (minced)
2
garlic (minced)
1 clove
small zucchini (4-6 inches long, sliced into 1/4-inch rounds)
4
dry white wine or chicken or fish stock
3/4 cup
very ripe plum tomatoes (chopped)
4
fresh basil (chopped)
1/2 cup

Reviews & Ratings

No Reviews are added. To add Review, Click on Write a Review button.