Fish provencal with herbed tomatoes

Fish provencal with herbed tomatoes

Want to enjoy some comfort food without the guilt? This low carb Fish provencal with herbed tomatoes recipes are just for you!

TOTAL TIME 35 min| SERVES 4| Dairy Free| Gluten Free |Low Carb| Low Sugar

INGRDIENTS

300 g Brussels sprouts, halved

⅓ cup Oil

4 x 150g Firm white fish fillets

2 Zucchini, thinly sliced lengthways

250 g Cherry tomatoes

1 ½ tbsp Coarsely chopped fresh parsley

1 ½ tbsp Coarsely chopped fresh dill

METHOD

BOIL, steam or microwave Brussels sprouts until just tender; drain.

HEAT 1 tablespoon of oil in a large non-stick frying pan over high heat. Season fish and fry for 5 minutes each side or until browned and cooked through. Remove from the pan; cover to keep warm.

HEAT 2 tablespoons of the remaining oil in the same cleaned pan over medium-high heat. Cook zucchini and Brussels sprouts, turning, for 3 minutes or until lightly browned. Season to taste.

MEANWHILE, heat remaining oil in a frying pan over medium heat. Add tomatoes; cook, covered, for 8 minutes, stirring occasionally, or until tomatoes start to break down. Remove the pan from heat. Add half the herbs; season to taste.

SERVE fish and herbed tomatoes with vegetables; sprinkle with remaining herbs.

Tip:  Brussels sprouts not your thing? Swap them out for green beans.

Print Recipe

Fish provencal with herbed toamtoes

Serves: 4

Total Time: 35 minutes

Ingredients

• 300 g Brussels sprouts, halved
• ⅓ cup Oil 
• 4 x 150g Firm white fish fillets 
• 2 Zucchini, thinly sliced lengthways 
• 250g Cherry tomatoes 
• 1 ½ tbsp Coarsely chopped fresh parsley 
• 1 ½ tbsp Coarsely chopped fresh dill 

Instructions

1

Boil, steam or microwave Brussels sprouts until just tender; drain.

2

Heat 1 tablespoon of oil in a large non-stick frying pan over high heat. Season fish and fry for 5 minutes each side or until browned and cooked through. Remove from the pan; cover to keep warm.

3

Heat 2 tablespoons of the remaining oil in the 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 frying pan over medium heat. Add tomatoes; cook, covered, for 8 minutes, stirring occasionally, or until tomatoes start to break down. Remove the pan from heat. Add half the herbs; season to taste.

5

Serve fish and herbed tomatoes with vegetables; sprinkle with remaining herbs.

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