Mediterranean white fish with saffron rice

Name: Mediterranean white fish with saffron rice
Yield: 4
Ingredients: 300 g rice; to taste saffron (fresh); 1 pcs onion; 2 pcs tenen knoflook; 1 pcs zucchini; 1 pcs eggplant; 800 g diced tomatoes; 2 tbsp italian seasoning; to taste salt; to taste black pepper; 500 g white fish (haddock, whiting, pangasius); 150 g olives (kalamata)

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Servings4

Marijn en Karim

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A delicious, light meal on a summer evening

Ingredients

300 g
rice
to taste
saffron (fresh)
1 pcs
onion
2 pcs
tenen knoflook
1 pcs
zucchini
1 pcs
eggplant
800 g
diced tomatoes
2 tbsp
italian seasoning
to taste
salt
to taste
black pepper
500 g
white fish (haddock, whiting, pangasius)
150 g
olives (kalamata)

Instructions

1Chop the onion, mince the garlic as finely as possible, and cut the zucchini and eggplant into small cubes about half a centimeter in size
2Add the olive oil to a skillet. Sauté the garlic and onion.
3Add the zucchini and eggplant to the pan. Sauté for a few minutes until lightly browned. Then add the Italian herbs and salt and pepper to taste.
4Once the zucchini and eggplant are cooked, add the cans of diced tomatoes along with the olives. Let the skillet simmer, covered, for about 20 minutes.
5Add the thawed white fish and make sure it's well coated in the sauce before putting the lid back on. It will be done in about 5 minutes.
6Meanwhile, cook the rice with saffron to taste.
7Serve warm. Enjoy your meal!

Nutrition

No nutritional information available for this recipe.

hoofdgerechtzomergroenten

Recipes and nutritional values are for inspiration only and are no substitute for professional dietary or medical advice. If you have allergies, always check the ingredient labels.