Description
This dish is cooked not long, is rich in vitamins, delicious and healthy. Just what you need for a healthy diet, not only spring, but any other time of the year.
Ingredients
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Fish fillets
600 g
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Zucchini
2 piece
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Pepper
3 piece
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Red onion
2 piece
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Almonds
100 g
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Butter
70 g
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Lemon
1 piece
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Garlic
3 tooth
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Olive oil
2 Tbsp
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Water
100 ml
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Black pepper
-
Salt
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Oregano
-
Basil
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Marjoram
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Rosemary
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Thyme
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Sage
-
Greens
1 coup
Cooking
My fish was frozen salmon. Not defrosting, I took off her skin, removed the bones and cut the fish slices with a thickness of about three cm Then each slice cut in the middle, and deployed. It turned out medallions with a thickness of 1.5 cm, which leave out to thaw.
Lemon pour over boiling water and grate the peel, press out the juice from half of a lemon.
Prepare the marinade for the fish olive oil 1 tbsp, lemon juice 1 tablespoon dried herbs (their total number is 1 tbsp), black pepper, add a little salt.
Thawed fish marinate.
We scald the almonds with boiling water, remove the skins, gently dried on a dry pan.
Grind in a blender along with the garlic. I shredded finely, but larger.
To the almond-garlic mass add zest and remaining lemon juice.
Mix everything together and refrigerate.
Pepper and onion cut into cubes and the zucchini – thin long slices.
Fry the onion in olive oil ( 1 tbsp) onion for 5 minutes,
Add the peppers, lightly fry. Follow onion and pepper, not much roast and did not brown.
On top lay the slices of zucchini, cover and simmer 10 to 15 minutes. The pan is better to take broad and deep, not to impose the vegetables too thick. Optional vegetables you can season with a little salt.
Put fish fillets in preheated oven for 20 minutes. I have a electric oven, I put the function "grill".
While the fish bakes, melt the butter over low heat. Adding to it an almond-garlic mass, stir.
To bring the sauce to the desired consistency gradually add a little boiling water. As soon as the mass starts to boil turn off the heat.
Cooked vegetables spread on a plate, put on top of baked fish, pour the sauce and decorate with finely chopped greens.
All good mood and warm spring!
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