Redfish with zucchini almond sauce

Scorfano al zucchine e mandorle

Ingredients 4 persons

olive oil

2 courgettes cut into small pieces

80 grams almond shavings

1 clove of garlic

4 fish fillets (e.g. redfish or pangasius)

Pepper and salt

4 tablespoons of parmesan cheese

2 frying pans

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1. Pat the fish dry and sprinkle with salt and pepper. Prepare the courgettes and the almond meal.

2. Put some oil in a deep frying pan and fry the courgette pieces, stirring occasionally. Season with black pepper. Fry gently.

3. Heat oil in the other frying pan, crush the garlic clove and saute lightly. Add the fish fillets and fry them on one side for about 5-8 minutes, depending on the thickness of the fillets.

4. Add the almond shavings to the courgette and stir well. Finally, sprinkle with parmesan cheese.

4. Put the fillets on preheated plates (rinsing them with hot water and drying them well also works) and add a generous amount of courgette mixture per person. Serve immediately.

👉🏽 This fish is delicious as is. If you want a little more to eat, make some saffron risotto or serve with cooked rice. Deliciously light.