EatSmarter exclusive recipe

Perch Filet on Zucchiniwith Fennel

Perch Filet on Zucchini - Perch Filet on Zucchini - The best of freshwater fish on fresh vegetables
Perch Filet on Zucchini - The best of freshwater fish on fresh vegetables

(1)

Calories:100 kcal
Difficulty:easy
Preparation:15 min
Ready in:20 min
Low-sugar
Low-fat
Vitamin-rich
High-protien
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1 serving contains (Percentage of daily recommendation)
Calories100 kcal(5%)
Protein16 g(32%)
Fat1 g(1%)
Carbohydrates6 g(2%)
Added Sugar0 g(0%)
Roughage3 g(10%)

Recipe development: EAT SMARTER

Ingredients

For servings

1yellow Zucchini (about 200 grams)
1green Zucchini (about 150 grams)
2Scallions
½ teaspoonsFennel seed
¼ cupsVegetable broth
6 sprigsChervil (to taste a little more for garnish)
½Lemon
4 ouncesPerch fillet (skinned)
Salt
Pepper
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Kitchen Utensils

1 Cutting board, 1 Small knife, 1 Mortar, 1 Pot, 1 Wooden spoon, 1 Measuring cups

Directions

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1 Rinse yellow and green zucchini, trim, cut into quarters lengthwise and cut into pieces.
2 Rinse scallions, trim and cut diagonally into 1 cm (approximately 1/2 inch) wide pieces.
3 Crush the fennel in a mortar.
4 Bring vegetable broth to a boil in a pot. Add fennel, zucchini and scallions. Cover and cook for 6-7 minutes on low heat.
5 Rinse the chervil, shake dry and pluck leaves.
6 Rinse the half lemon in hot water, wipe dry and cut into wedges.
7 Rinse perch fillet, pat dry and cut into 2 pieces. Sprinkle with salt. Place on the vegetables and cook about 1 minute.
8 Remove perch pieces and keep warm. Lightly season the vegetables with salt and pepper and stir in the parsley. Arrange vegetables, lemon wedges and perch on 2 plates. Garnish with chervil and serve.
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