A NOMVEX RECIPE
Lemon fish, carrot and spinach
Fish and seafood2 servings≈ 30 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Fish fillet300 g
- Carrots190 g
- Spinach120 g
- Lemon juice25 ml
- Olive oil15 ml
Declared allergenic ingredients: fish. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Wash and chop the vegetables; keep the fish chilled until cooking.
Cook the vegetables in the oil for 8–12 minutes until tender; add any listed spinach near the end.
Add the fish and cook it fully through, adjusting for thickness; finish with any listed lemon or herbs.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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