This recipe is completely stolen from my mother, who introduced me to the joys of parsnips.  Thanks, mom!
It is very easy and rapidly to make - almost certainly in below twenty minutes.  Since it is just fish and veggies, it is minimal carb and light.  The recipe below serves about four.
two parsnips, peeled and diced
one big onion, diced in one inch pieces
2 medium tomato, diced in 1 inch pieces
two-3 bell peppers (the more colorful the much better)Fish, P
lemon juice
4 fillets of white fish of your option (I employed tilapia)
Chop the veggies.
Brown onion, add remainder of veggies and saute two minutes.  Add lemon juice.  Put in your fish straight over the veggies and verify your liquid levels - you must have some in the pan.
Include water or chicken stock if necessary.  Cover pan and saute until fish is opaque, no a lot more than five minutes.  Serve plain or with a side of butter bread.
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