Light & Simple Grilled Fish with Carrot & Zucchini Vegetable Ribbons
- Prep time: 30 minutes
- Calories: 350
- 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.