Navaga with tomatoes and green peas
Cooking time:
20 minutes
Active time:
20 minutes
Complexity:
Easy
Need to prepare products
Juicy and bright, summer side dish and fish sauce, everything is prepared very quickly, in one pan! For this recipe, a fillet of perch, cod or halibut steaks is also suitable.
See all recipes category Fish 
5
Navaga with Tomatoes and Green Peas Recipe
Ingredients for 2-3 servings
navaga fillets
500 g
pink tomatoes
2 pcs.
green peas in pods
150 g
parsley
25 g
olive oil
salt
pepper
Step 1/5
Wash the previously thawed fish, dry it, make notches on the skin with a sharp knife so that the fillet does not deform when frying.
Step 2/5
Rub the fillet with salt and pepper, fry in a frying pan on a sufficiently high heat on both sides for one minute, put on a plate, keep warm.
Step 3/5
Remove the peas from the pods if they are tough, you can cook very young peas whole, cut the tomato into slices.
Step 4/5
Add a little olive oil to the pan, add the peas and tomatoes, cook over medium heat for about a minute, then add the finely chopped parsley, stir.
Step 5/5
Put the fish on top, cover the pan with a lid and cook for another 2 minutes (for fillets this time is enough, if you are cooking steaks, add another 2 minutes). Put the finished fish on plates along with the sauce, serve!
Ingredients for 2-3 servings
navaga fillets
500 g
pink tomatoes
2 pcs.
green peas in pods
150 g
parsley
25 g
olive oil
salt
pepper
Nutritional value per 100 g
Calories
113 kcal
Proteins
15 g
Fats
4 g
Carbohydrates
3 g
Saturated fat
1 g
Dietary fiber
2 g
Added sugar
0 g
Similar recipes