Grilled fish with fennel

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Easy and healthy; grilled vegetables served with a nice piece of fish with rosemary

Ingredients

1 tuber fennel
1 zucchini
2 red onions
600 gr baby potatoes
4 pieces of nice firm fish such as tilapia or pangasius
A few sprigs of rosemary
250 gr cherry tomatoes
Pepper and salt
1 lemon
2 tbsp olive oil
materials
grill pan

Preparation

Wash the fennel and zucchini and slice them together with the red onion. Heat a little olive oil in a grill pan and place the fennel slices in it. Sprinkle with some salt and pepper and some fresh rosemary and grill the fennel until light brown. Remove the fennel from the pan and grill the zucchini and the red onion with a little salt and pepper until nicely browned. Preheat the potatoes in the microwave for a while and then bake them crispy in a large pan. Add the grilled zucchini, fennel and tomatoes and heat through for a while. Sprinkle the fish with the juice of half a lemon. Sprinkle with some salt, pepper and rosemary and grill the fish on both sides until nicely browned. Serve the grilled vegetables with the potatoes on a plate and arrange the fish nicely on top. Finish with a slice of lemon. 

Source: Leukerecepten by leukerecepten-nl.
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