White fish fillet (e.g., pollock): 150 g (5 oz), Whole-grain pasta: 50 g (1/2 cup uncooked), Zucchini: 50 g (1/2 cup, sliced), Cherry tomatoes: 50 g (1/2 cup, halved), Olive oil: 10 g (2 tsp), Garlic: 5 g (2 cloves, minced), Lemon juice: 15 ml (1 tbsp), Fresh basil: 5 g (1 tbsp, chopped)
1. Cook pasta: Boil 50 g pasta according to package instructions. Drain and set aside. 2. Cook fish: Heat 5 g olive oil in a pan. Add 150 g fish fillet, 5 g garlic, and 15 ml lemon juice. Cook for 4-5 minutes per side. 3. Sauté vegetables: In the same pan, add 50 g zucchini and 50 g cherry tomatoes. Cook for 3-4 minutes. 4. Combine: Toss pasta with vegetables and fish. Garnish with 5 g basil. 5. Serve immediately.
