Fish with Soy Glaze and Sautéed Zucchini

This dish is quite light for those who are watching their figure. You can make variations such as replacing the zucchini with another vegetable and using the fish of your preference.

Approximate Nutritional Content: 1 fillet (recipe serves 4)

• Calories: 253 kcal.

• Grams of fat: 10 gr. equivalent to 2 fat portions

• Grams of carbohydrates: 13 gr. equivalent to 1 vegetable portion

• Grams of protein: 29 gr. equivalent to 4 protein portions

Note: nutritional information may vary depending on the quantity and type of ingredients used, as well as the portion size.

Ingredients:

• 2 tablespoons brown sugar

• 1 tablespoon low-sodium soy sauce

• 2 teaspoons fresh grated ginger

• 4 fillets of corvina (or fish of your preference)

• 2 tablespoons canola oil

• salt and pepper to taste

• 4 small zucchinis

• 1/4 teaspoon red pepper flakes

• 1/4 cup fresh mint, finely chopped

Preparation:

• Preheat the oven to 350 degrees.

• In a small deep bowl combine the brown sugar, soy sauce, and ginger. Set aside.

• Season the fish with salt and pepper. Place one tablespoon of canola oil in a baking sheet covered with aluminum foil. Place the fish on the baking sheet.

• Bake the fish until cooked through (8-10 minutes depending on thickness). During the last two minutes, brush the fillets with the soy mixture (at least 2 times, preferably with a cooking brush).

• In a skillet, heat 1 tablespoon of canola oil over medium-high heat. Add the sliced zucchini to the skillet, red pepper flakes, and half a teaspoon of salt. Sauté, stirring constantly for 5-7 minutes or until tender, then add the mint and toss.

• Serve the fish with the zucchini.

Enjoy your meal!