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Ingredients
Carp on Zucchini
Rinse the fish fillets, pat dry and season with lemon juice, salt and pepper. Rinse and trim the zucchini and grate coarsely. Peel the shallots and finely chop. Rinse and trim the arugula, pat dry and cut into strips. Peel the garlic.
Heat 2 tbsp olive oil in a pan, saute the zucchini and shallots for 5 minutes. Add half of the arugula, mix, and press 1 clove of garlic over the vegetables and season with salt and pepper.
Pour wine into a wide pot with a steamer insert, fill with water up to about 3 cm (approximately 1 1/4 inches) high and bring to a boil.
Arrange the vegetables on the steamer and place the carp fillets on top. Press the second garlic clove and mix with the remaining oil and arugula and spread over the fish. Cover and steam cook for 6 - 8 minutes, depending on the thickness of fillets. Serve with rice.
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |