Fish Soup with Green Beans and Cherry Tomatoes – Mediterranean Diet

Number of servings: 2

Ingredients:

170g white fish
Pepper
4 teaspoons extra virgin olive oil
1 teaspoon minced garlic
1 leek, thinly sliced
½ green bell pepper, thinly sliced
30g unsalted tomatoes
1 cup chopped green beans
1 bunch asparagus, chopped and halved
2 cups baby spinach
2 teaspoons dill

Instructions:

1. Cut the fish into pieces. Season with pepper. Heat a non-stick skillet over medium heat. Add 2 tablespoons of olive oil and the fish to the skillet. Cook for 1 minute on each side or until the fish begins to brown. Transfer the fish to a plate.
2. Add the remaining oil to the skillet with garlic, leek, and chili. Sauté until the leek softens, about 2 minutes.
3. Add tomatoes and ¼ cup of water. Bring to a gentle simmer. Return the fish, pushing it into the sauce.
4. Add green beans and asparagus. Cover and simmer until the fish is cooked through, 2-3 minutes. Remove from heat.
5. Stir in spinach and sprinkle with dill.

Tip:

This dish can be stored for 1-2 days in an airtight container in the refrigerator. Reheat slowly in a covered pot.

Nutritional values:

Calories 294 Protein 22 g Carbohydrates 23 g Total fat 15 g Cholesterol 51 mg Sodium 368 mg Fiber 9 g