Lightly fried fillets with zucchini, Brussels sprouts and tomatoes for a low-carb family meal.
Ingredients
Method
1.Boil, steam or microwave brussels sprouts until just tender; drain.
2.Heat 1 tablespoon of the oil in a large non-stick frying pan over high heat. Season fish. Cook fish for 5 minutes each side or until browned and cooked through. Remove from pan; cover to keep warm.
3.Heat 2 tablespoons of the remaining oil in same cleaned pan over medium-high heat; cook zucchini and brussels sprouts, turning, for 3 minutes or until lightly browned. Season to taste.
4.Meanwhile, heat remaining oil in a medium frying pan over medium heat. Add tomatoes; cook, covered, for 8 minutes, stirring occasionally, or until tomatoes start to break down. Remove pan from heat. Add half the herbs; season to taste.
5.Serve fish and herbed tomatoes with vegetables; sprinkle with remaining herbs.
We used blue-eye trevalla in this recipe, but you can use any firm white fish such as perch or ling.
Note