🍽️ Red snapper with fruity vegetables

Name: Red snapper with fruity vegetables
Total time: 30 min
Yield: 4 servings
Ingredients: 300 g red snapper fillet; 1 tbsp lemon juice; 1 zucchini; 2 shallots; 300 g fresh pineapple; salt; pepper (from the mill); 2 tbsp olive oil; 100 ml vegetable broth; 3 tbsp sour cream

421 kcal · 30 min · 4 servings

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Ingredients

300 g red snapper fillet
1 tbsp lemon juice
1 zucchini
2 shallots
300 g fresh pineapple
salt
pepper (from the mill)
2 tbsp olive oil
100 ml vegetable broth
3 tbsp sour cream

Instructions

1. Rinse the red snapper fillet under cold water, pat it dry thoroughly with a kitchen towel, cut it in half, drizzle with lemon juice, and let it rest covered for 10 minutes.
2. Meanwhile, wash the zucchini, trim the hard ends, cut it lengthwise into quarters, and slice it thinly. Peel the shallots and dice them finely. Peel the pineapple, remove the brown eyes, and cut it into pieces, leaving the tough central core.
3. Pat the fish dry again with a kitchen towel, season with salt and pepper. Heat the oil in a non-stick pan. Fry the fish in it until golden brown on both sides. Remove it from the pan and keep it warm.
4. Add the shallots and zucchini to the same pan and sauté them, stirring occasionally, for 5 minutes until soft. Add the pineapple and vegetable broth, and let everything simmer at medium heat for 3 minutes. Thicken the sauce with sour cream. Let the fish fillets rest briefly in the sauce.

Nutrition per serving

kcal: 421
Protein: 32 g · Fett/Fat: 21 g · Carbs: 23 g