Fish with courgette sauce

Ingredients 8
Servings 1


Serving Change
  • 4
    fish fillets, skinned while still frozen
  • salt and pepper to taste
  • lemon juice
  • oil and butter
  • 375
    courgettes, sliced
  • 5
    ripe tomatoes, skinned and chopped
  • small sprig fresh rosemary (optional)
  • 15
    fresh basil


Season the fish fillets to taste with salt and pepper and a dash of lemon juice. Heat a little oil and butter in a pan and fry until slightly browned outside and cooked inside. Remove from the pan and set aside. Sauté the courgettes in the oil in the pan until glossy. Add the tomatoes and seasonings and simmer to form a purée. Season with salt and pepper to taste and lemon juice if necessary. Serve with the fish.

Read more on: fish/seafood


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