Fish under vegetable marinade
A source of protein and omega-3 fatty acids, this dish supports cardiovascular health and helps reduce inflammation. Bright vegetables add antioxidants and freshness, creating a harmonious flavor. Perfect for a light dinner or lunch.
Preheat the oven to 220 °C.
Cut the white fish fillet (400 g) into portion-sized pieces.
Boil or blanch the green beans (100 g) for 2–3 minutes until semi-cooked. Cut the cherry tomatoes (10 pcs) in half. Thinly slice the red onion (1/4 head). Finely chop the pitted olives (6 pcs). Mince the garlic (1 clove).
In a bowl, mix olive oil (1–2 tbsp), white wine vinegar (2 tbsp), garlic, olives, chopped parsley (1 tbsp), and sugar-free Dijon mustard (1/2 tsp). Add salt and pepper to taste.
Take two sheets of foil. Place half of the beans and tomatoes on each sheet. Top with the fish. Add a little onion. Drizzle everything with the vegetable marinade.
Tightly wrap the foil. Transfer the packets to a baking sheet. Bake for 15 minutes.
Carefully open the foil. Serve the fish with vegetables on plates. Drizzle with the juices before serving.
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