PAN-FRIED OMBRINA WITH THYME CARROTS
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
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.