2 tsp oil
4 (4 oz/113 g each) white fish fillets, skinless, such as cod, haddock, or tilapia
1 1⁄2 cups milk, your choice
1 pkg Creamy Pesto Parmesan Chicken Skillet Sauce
1⁄2 pint cherry tomatoes
- In a large non-stick fry pan or skillet, heat oil over medium-high. Add fish, cooking 2–3 min per side. Fish should be slightly undercooked at this point. Place on plate; cover to keep warm.
- In same pan (don’t discard any liquid from the fish), whisk together milk and seasoning. Reduce heat to medium, stirring occasionally, until sauce thickens, about 3 min.
- Gently place fish back into pan. Let simmer 2 min to finish cooking through. Fish should flake easily.
- Meanwhile, fit the 4-in-1 Mandoline with the 1.5 mm slicer plate and slice zucchini thinly. Slice tomatoes in half. Scatter veggies on top of fish. Season to taste and serve.