Salmon with lemony vegetables and capers
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- Prep Time5 min
- Total Time5 min
- Makes2 servings
Ingredients
2 plum tomatoes, thickly sliced
1 zucchini, thickly sliced
2-Jan lemon, thickly sliced
1 tsp butter
1 tsp olive oil
2 firm-fleshed fish fillets, such as salmon or monkfish
1 tbsp capers, drained
1/2 tsp dried oregano leaves
1/4 tsp salt
Instructions
Prepare tomatoes, zucchini and lemon. Then heat butter and oil in a large, wide frying pan, preferably non-stick, set over medium-high heat. Add fish and cook until golden-tinged, 2 to 3 minutes per side.
When fish is golden, reduce heat to low. Add tomatoes, zucchini, lemon and capers. Sprinkle with oregano and salt. Cover and simmer, stirring sauce occasionally, until zucchini is tender, 5 minutes. Great with baked potatoes.
Nutrition (per serving)
Calories 257, Protein 22g, Carbohydrates 9.2g, Fat 15.7g, Fibre 3.6g, Sodium 505mg.
We loved this veggie combo with salmon, but lemon-scented tomatoes, zucchini and capers go well with any kind of fish. Try it with your favourite.
