Fish in Tomato Basil Sauce
Nutrition per serving
| Calories | 307 kcal |
| Protein | 26.6 g |
| Carbs | 13 g |
| Fats | 17.3 g |
| Saturated Fat | 2.5 g |
| Monounsaturated Fat | 9.2 g |
| Polyunsaturated Fat | 4.1 g |
| Sugars | 7.7 g |
| Fiber | 6 g |
| Sodium | 345 mg |
Ingredients
| Olive Oil | |
| Onion | |
| Aubergine (eggplant) | |
| Paprika | |
| Garlic | |
| Chopped Tomatoes (canned) | |
| Basil Leaves | |
| Whitefish |
Preparation
1. Chop onions and aubergine.
2. Roll basil leaves and slice into slithers.
Cooking
1. Heat oil in a skillet over medium-high heat. Add the aubergines and onions and stir-fry for a few minutes until golden. Lower heat to medium, cover skillet and continue to cook for a further 3 minutes. Stir occasionally.
2. Add the paprika, garlic, tomatoes and salt and stir well. Cook for 5 minutes until aubergines/onions are tender. Add the fish and gently push into the vegetables. Cook for about 5-6 minutes until fish is cooked and flaky. Remove from heat and sprinkle over the basil leaves.
3. Serve immediately.