Fish and vegetable pan (diabetics)

Name: Fish and vegetable pan (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 100 g cleaned zucchini; 100 g cleaned small tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 150 g fish fillet (e.g. salmon or cod fillet); 2 TABLESPOONS Lime or lemon juice; 1 TEASPOON Butter or margarine; 1 (7 g) geh. Tsp Mehl; 7-10 Tbsp Curry; 100 ml Milk; 2-3 paprika-filled olives; 25 g Baguette-Brot

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

100 g cleaned zucchini
100 g cleaned small tomatoes
7-10 Tbsp Salt
7-10 Tbsp white pepper
150 g fish fillet (e.g. salmon or cod fillet)
2 TABLESPOONS Lime or lemon juice
1 TEASPOON Butter or margarine
1 (7 g) geh. Tsp Mehl
7-10 Tbsp Curry
100 ml Milk
2-3 paprika-filled olives
25 g Baguette-Brot

Directions

1
Cut the zucchini into cubes. Wash the tomatoes and carve them crosswise. Season with salt and pepper
2
Wash the fish and dab dry. Bring just under 1/8 litre of slightly salted water and 1 tablespoon of lime juice to the boil. Steam the fish in it at low heat for 6-7 minutes. Remove the fish. Collect the stock
3
Heat the fat. Sweat flour and curry. Deglaze with 5 tablespoons of fish stock and milk, bring to the boil and cook for about 5 minutes. Season sauce with salt, pepper and lime juice
4
Place the fish, zucchini and tomatoes in a small casserole dish. Pour sauce over it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 ° C/ gas: level 3) for approx. 12 minutes. Cut olives into slices. Sprinkle the fish pan with olives before serving. Serve with bread