Perch Filet on Zucchini
|Saturated Fat Acids||0.3 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Rinse yellow and green zucchini, trim, cut into quarters lengthwise and cut into pieces.
Rinse scallions, trim and cut diagonally into 1 cm (approximately 1/2 inch) wide pieces.
Crush the fennel in a mortar.
Bring vegetable broth to a boil in a pot. Add fennel, zucchini and scallions. Cover and cook for 6-7 minutes on low heat.
Rinse the chervil, shake dry and pluck leaves.
Rinse the half lemon in hot water, wipe dry and cut into wedges.
Rinse perch fillet, pat dry and cut into 2 pieces. Sprinkle with salt. Place on the vegetables and cook about 1 minute.
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.