A one pan meal that's not only delicious but low in calories! I serve this over quinoa to soak up the juices.
prep time15 Min
cook time30 Min
olive oil (i use misto to spray)
garlic cloves, minced or grated on a microplane
ripe tomatoes, diced
green olives (optional)
zucchini cut in half circle slices 1/4" thick
salt and pepper to taste
jalapeno pepper diced (optional)
How To Make
Heat large dutch oven or pot/pan over medium heat.
Add oil or spray and saute onions for 3-5 minutes until onions begin to turn golden..
Add Garlic and continue to cook for 1 minute.
Add in the chopped tomato, jalapeno, zucchini and green olives.
Cook for 3-5 minutes longer, stirring occaisionally.
Deglaze with the wine, and follow that with the broth, thyme, salt and pepper.
Nestle the fish down into the juices/veggies, cover and cook on medium for 3-5 minutes just until the fish is cooked through. (Don't overcook, or it will fall apart)
I serve this with quinoa that was cooked with garlic and chicken broth. Posting my recipe on JAP next.
Last Step: Don't forget to share!
Make all your friends drool by posting a picture of your finished recipe on your favorite social
network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!