PAN-FRIED OMBRINA WITH THYME CARROTS

ombrina-in-padella

DIFFICULTY: EASY

PREPARATION: 20 MIN

COOKING time: 40 MIN

2 PEOPLE

SECOND DISH

SUITABLE FOR: DIARRHEA

INGREDIENTS

  • 240g fillet of umbrina
  • 2 Carrots
  • Oil and salt
  • 4 sprigs of thyme

NUTRITIONAL VALUE

  • Energy value: 200 Kcal
  • Features: light, easily digestible, full flavor
  • Tryptophan content: 271 mg

METHOD

carotetagliate
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Peel and cut carrots. Boil them in water for 3 minutes. Do not add salt. When they are ‘al dente’, drain and rinse under cold water. Dry them.
Place a teaspoon of oil, the sprig of thyme and if desired, a clove of garlic in a non-stick pan.
Place carrots in pan and sauté them until they are lightly colored. Add salt and set aside.
Grease cleaned umbrine fillets in olive oil. Heat a non-stick pan over medium flame. Reduce flame and add fillets. Cook fish only on one side to obtain a crispy, succulent fillet.. When cooked, season and serve with thyme.