Fish pan with artichoke hearts, olives, tomatoes, zucchini and pesto

Name: Fish pan with artichoke hearts, olives, tomatoes, zucchini and pesto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 2 Onions; 200 g Tomatoes; 250 g Courgette; 600 g Pangasius filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 can(s) (425 ml) Artichoke Hearts; 2 TABLESPOONS Olive oil; 200 ml Vegetable broth (instant); 50 g small Kalamata olives; 4 TABLESPOONS Pesto

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

2 Onions
200 g Tomatoes
250 g Courgette
600 g Pangasius filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 can(s) (425 ml) Artichoke Hearts
2 TABLESPOONS Olive oil
200 ml Vegetable broth (instant)
50 g small Kalamata olives
4 TABLESPOONS Pesto

Directions

1
Onions peel and cut into slices. Wash, clean and slice the tomatoes. Wash, clean and slice the zucchini. Wash fish, dab dry, cut into 12 pieces of as equal a size as possible and season with salt and pepper.
2
Quarter the artichokes. Heat the oil in a frying pan and fry the fish for about 3 minutes on each side, turning them carefully. Remove and keep warm. Fry the zucchini and onions in the pan for about 4 minutes, turning gently.
3
After 3 minutes add the tomatoes. Add stock, bring to the boil and simmer for about 3 minutes. Add artichokes and olives, warm up and season with salt and pepper. Put the fish back into the pan and sprinkle with pesto.