Tilapia with buckwheat and tomato sauce

414kcal (P: 34 g, C: 42 g, F: 7g)

Ingredients:

• 1 tilapia filet (~150g)

• 40 g buckwheat (uncooked)

• 40 g tomato puree

• 30 g cherry tomatoes

• salt, pepper, oregano, brown sugar, cayen pepper (or fresh chilli pepper)

• few drops of lemon juice

• favorite fish seasoning

• 5 ml olive oil

Procedure:

Buckwheat: Cook the buckwheat according to the guidelines.

Fish: Season the fish with preferred seasoning (or alternatively just salt and pepper and herbes de Provence) and few drops of lemon juice. Roast on the inadhesive pan with small drop of olive oil, about 5 min each side.

Sauce: Add the tomato purre, chopped cherry tomatoes, salt, pepper, oregano, chilli and a tiny pinch of sugar into saucepan and heat up.

Serve and enjoy helthy, low-calorie but filling lunch.

#StarttodaywithK