Lemon Fish Fillet with Zucchini Vegetables

Ingredients

• 600 g fish fillet (e.g., tilapia or cod, 4 fillets)
• 2 Zucchini
• 4 Spring Onions
• 1 Organic lemon
• 4 sprigs Parsley
• 2 tbsp olive oil
• Salt
• Pepper
• 100 ml fish stock

Instructions

1. 1.

   Rinse the fish under cold water and pat dry. Wash, peel, and dice the zucchini. Wash and trim the spring onions, then slice into rings. Rinse the lemon in hot water, pat dry, zest, and squeeze out the juice. Wash the parsley, shake dry, and chop the leaves.

2. 2.

   Heat 1 tbsp oil in a pan and sauté the spring onions and zucchini over medium heat for 2–3 minutes. Remove from heat, season with salt and pepper, and let rest.

3. 3.

   Meanwhile, heat the remaining oil in another pan and brown the fish fillets on each side for about 2 minutes until golden brown. Season with salt and pepper and arrange on top of the zucchini vegetables.

4. 4.

   Deglaze the pan with fish stock, reduce briefly, add lemon juice to taste, stir in lemon zest, season with salt and pepper, then fold in parsley. Drizzle the sauce over the fillets.