Nutritional Chart
Calories: 528 kCal / serving
- Proteins:
- Fats:
- Carbs:
- 23 g
- 17 g
- 72 g
Ingredients Needed for Perch Fillet on a Bed of Veggies
For the skillet:
3 tablespoons of olive oil
1 medium zucchini, cubed
1 red bell pepper, chopped
2 garlic cloves, thinly sliced
1 teaspoon lemon juice
8 small potatoes, boiled
salt
pepper
14 ounces of nile perch fillets
1 tablespoon olive oil
For the veggie mixture:
¼ cup fresh parsley, chopped
1 red chili, sliced
1 green chili, sliced
1 small spring onion, chopped
1 teaspoon lemon juice
2 teaspoons of olive oil
salt
How to Make Perch Fillet on a Bed of Veggies
For the skillet:
- Heat the olive oil in a skillet over low heat and add the zucchini. Stir in. Add the bell pepper. Stir in. Add the garlic and lemon juice, then stir in.
- Add the cooked potatoes and crush them partially. Season with salt and pepper.
- Add the fillets on top and season them, too, with salt and pepper. Drizzle with olive oil, cover with the lid and cook for 15 minutes. Remove from heat.
For the veggie mixture:
- Add the parsley, chilies, spring onion, lemon juice, and olive oil to a small bowl. Season with salt and mix until even.
- Serve the cooked veggies and the fillets seasoned with veggie mixture.