Light & Simple Grilled Fish with Carrot & Zucchini Vegetable Ribbons
  • Prep time: 30 minutes
  • Calories: 350
Zucchini pasta is easy to make and very healthy. Zucchini is a great low-carb alternative to regular pasta. To give a little more texture and colour, you use carrot in the same fashion. Combined with locally line-caught fish and a light cream sauce, this recipe is our healthy (and delicious) choice for the week. Cooking tip: use a vegetable peeler to quickly and easily create long and consistently sized strips of vegetable.
  • 2 of Carrot
  • 1 of Zucchini
  • 2 of Fish Fillets
  • 1 of Shallot
  • 1 of Garlic Clove
  • 100 g of Thickened Cream
  • 1 Small Bunch of Chives

Prepare Vegetables:

Using a wide vegetable peeler, peel long thin ribbons from the carrot and zucchini (leaving the middle 'core' behind). If you don’t have a wide vegetable peeler, very thinly slice with a knife. Peel and small dice shallot. Peel and mince the garlic. Finely slice chives.

Cook Fish:

Heat oil in a non-stick pan on medium-high heat. Season fish on both sides. Cook for 2-3 minutes on each side or until just cooked through.

Start Sauce:

Heat oil in the same pan used for the fish and reduce the heat to medium. Cook the diced shallot and garlic for 1 minute. Add cream and chives. Stir gently until heated through.

Add Vegetables:

Add carrot and zucchini ribbons to the sauce in the pan and cook, stirring gently until just heated through but not limp.

You Plate It:

Add chives and season sauce and vegetables to taste. Divide vegetables and sauce between plates and top with fish and garnish with any remaining chives.