2 servings

juice of 1 lemon

½ tsp sea salt

pepper to taste

1 tbsp olive oil

1 minced garlic clove

1/3 onion in julienne 

1 tomato peeled and finely chopped 

¼ green bell pepper cut into thin strips

¼ red bell pepper cut into thin strips

1 tsp dried oregano

1 bay leaf

6 sliced green olives

2 tsp capers

400 g white fish in 2 fillets 

½ tsp finely chopped cilantro

Place the fish fillets in a ziploc bag or in a bowl. Cover with lemon juice, salt and pepper. Let  marinate for 20 minutes (flip them halfway through).

Heat the oil in a frying pan. Add onion and garlic, sauté until onion softens. Add tomato, bell pepper, oregano, bay leaf, olives and capers. Cook over medium heat a few minutes. Add fish fillets, cover and cook for 10 minutes. Remove from heat and serve with cilantro.

Per portion 250 g app

Cal: 372.3 P: 53.1 F: 13.7 Cb: 7.6