Fish Creole
- 1 Tbsp extra virgin olive oil
- 1 onion (chopped)
- 1/2 Cup thinly sliced celery
- 1/4 C green pepper (chopped)
- 1 garlic clove (minced)
- 2 Tbsp fresh parsley
- 1 bay leaf
- 1/4 tsp rosemary (chopped)
- 28 oz can organic tomatoes with liquid
- 1 lb fish fillets (cut into bite sized portions)
- 2 Cups spaghetti squash (cooked, or Shirataki Noodles, or Rice)
- Heat oil in large pan and lightly saute onion, celery, pepper, and garlic until soft. Add parsley, bay leaf, rosemary, and tomatoes. Simmer, uncovered, about 20 minutes. Add fish and simmer until cooked through 5-7 minutes more. Remove bay leaf and plate by ladeling sauce on top of fish.
1 protei 1 grain 1 oil 1 cat 1 veg
321 cal per serving, 35g carb, 32g protein, 6 g fat