Pescado cocinado suavemente y servido con brócoli al vapor terminado con ajo y limón.
BBy Bee
Servings
2
2 piece White fish fillets (such as tilapia, cod, or sea bass)
1 piece Broccoli
4 clove Garlic cloves
1 piece Lemon
3 tbsp Extra virgin olive oil
4 piece Fresh parsley (garnish)
1 tsp Salt
0.5 tsp Black pepper
0.25 tsp Dried chili flakes
Calories
522 kcal
Protein
37g
Carbs
27g
Fat
32g
Fiber
6g
Sugar
3g
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Prep
1. Cut the broccoli into evenly-sized florets. Thinly slice the garlic cloves. Zest half the lemon and juice the entire lemon, keeping them separate. Pat the fish fillets dry with paper towels and season both sides generously with salt and black pepper.
2 piece White fish fillets (such as tilapia, cod, or sea bass),
1 tsp Salt,
0.5 tsp Black pepper
Cook the Broccoli
2. Bring a pot of salted water to a boil and steam or blanch the broccoli florets for 3–4 minutes until bright green and just tender. Drain and set aside.
1 piece Broccoli,
1 tsp Salt
3. In a wide skillet over medium heat, warm half the olive oil and add the sliced garlic and chili flakes. Cook gently for 1–2 minutes until fragrant and just lightly golden — do not let the garlic brown. Add the drained broccoli, toss to coat, then add the lemon juice and lemon zest. Season with a pinch of salt, toss once more, and remove from heat. Keep warm.
4. In a separate non-stick skillet over medium heat, add the remaining olive oil. Once the oil is shimmering, place the fish fillets presentation-side down. Cook for 3–4 minutes without moving them until a golden crust forms. Carefully flip and cook another 2–3 minutes until the fish is opaque and flakes easily with a fork. Squeeze a little extra lemon juice over the fish as it finishes.
2 piece White fish fillets (such as tilapia, cod, or sea bass),
1 piece Lemon,
1.5 tbsp Extra virgin olive oil
Serve
5. Divide the garlicky broccoli between two plates and place a fish fillet alongside. Garnish with fresh parsley and serve immediately.
4 piece Fresh parsley (garnish)
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