Ingredients
- white fish fillet 150 g
- edamame 120 g
- zucchini 150 g
- olive oil 6 g
- lemon juice 1–2 tsp
- salt
- pepper
- dill or fresh parsley, optional
Instructions
- Preheat the oven to 190°C or prepare a non-stick pan if you prefer to cook the fish on the stove.
- Season the fish fillet with salt, pepper and a little lemon juice.
- Place the fish on a baking tray lined with baking paper or in a non-stick pan and cook for 12–15 minutes, until the flesh is tender and comes apart easily with a fork.
- Meanwhile, round or thinly slice the courgette and cook in a non-stick pan with a little olive oil for 4–5 minutes, until softened and lightly browned.
- Boil the edamame for 3–5 minutes in hot, lightly salted water or cook according to package directions, then drain well.
- Place the fish, zucchini and edamame on the plate.
- Finally, add the rest of the lemon juice and, if you like, some dill or fresh parsley.
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