Try this Chermoula Fish with Marinated Courgette Strips recipe, or contribute your own.
Suggest a better descriptionMMMMM----------------------COURGETTE STRIPS--------------------------- 2 tb Olive Oil 1/4 ts Cayenne Pepper 1/2 ts Cumin 600 g Courgettes 2 Lemons; (juice) Sea Salt Freshly Ground Black Pepper 1. Combine all of the ingredients for the chermoula in a bowl and mix together well. Place the fish in a large dish and pour over the chermoula, cover and leave to marinate for at least 2 hours, or overnight. 2. Preheat the oven to 180?c / 350F / Gas Mark 4. Put the tomatoes and peppers into an ovenproof dish and place the fish on top, leave any excess chermoula behind, cover fish loosely with foil. Bake for at least 20 minutes or until the fish flakes easily at the touch of a fork. 3. 3 minutes before the fish is cooked, prepare the courgette strips. Heat 2 tbsp olive oil in a large frying pan, add the cayenne and cumin and saute for at least 2 minutes before adding the courgette slices. saute for a further 3 to 4 minutes, season with sea salt flakes and freshly ground black pepper. 4. To serve, arrange the courgette strips on 4 warmed serving plates. Place the peppers and tomatoes on top, followed by a fish fillet. Give each person half a lemon to squeeze over their fish NOTES : Chef:Amanda Grant
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Serving Size: 1 Serving (3g) | ||
Recipe Makes: 4 servings | ||
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Calories: 25 | ||
Calories from Fat: 24 (96%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 1.9g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 1.2mg | 0 % | |
Potassium 13.4mg | 0 % | |
Total Carbohydrate 0.4g | 0 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 0.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 25
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