Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large pot, add 2 tablespoons of olive oil over medium heat.

2. 2

   Sauté 3 minced garlic cloves and 1 cup of halved cherry tomatoes for 3 minutes until softened.

3. 3

   Pour in 4 cups of vegetable broth, add 1 medium diced zucchini, 1 teaspoon of chopped fresh oregano, and bring the mixture to a gentle simmer.

4. 4

   Stir in 1 tablespoon of tamarind concentrate, 2 tablespoons of fresh lemon juice, 1 teaspoon of salt, and 0.5 teaspoon of black pepper into the simmering broth.

5. 5

   Gently place 600 grams of sea bass fillets into the simmering broth and poach for 8 to 10 minutes, or until the fish flakes easily with a fork.

6. 6

   Carefully remove the poached sea bass fillets and vegetables from the broth and arrange them on serving plates.

7. 7

   Garnish the dish with 2 tablespoons of chopped fresh parsley before serving.