Lunch: Fillet with Shallot, Zucchini & Tomato

This dish is filled with color and extra nutrients from the added veggies.

This recipe includes superfoods such as:

Basil

Health benefits of Fillet with Shallot, Zucchini & Tomato

Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

Ingredients

1 lb thick white fillet of fish, cut into 4 portions (cod, snapper, thick flounder, or thick tilapia)
3/4 teaspoon fine sea salt
1/4 teaspoon ground pepper
1 teaspoon extra virgin olive oil
2 shallots, minced
1 clove garlic, minced
4 small zucchini, 4-6 inches long, sliced into ¼-inch rounds
3/4 cup dry white wine or chicken or fish stock
4 very ripe plum tomatoes, chopped
1/2 cup fresh basil, chopped

Instructions

Heat sauté pan and lightly film with olive oil. Sauté shallot and garlic until shallot starts to become translucent. Add zucchini and sauté 1-2 minutes. Remove from pan.
Add fish and sauté until golden on each side. Add white wine or stock to deglaze pan. Add chopped tomatoes and fresh basil. Heat thoroughly.
Serve with a pasta, rice, couscous, or crusty whole-grain Italian bread.

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