Cuttlefish Fillets with Fresh Garden Vegetables

Instructions

1. Rinse the cuttlefish fillet under cold water and pat dry with paper towels.
2. Peel and slice the carrot into thin rounds about 3 mm thick.
3. Slice the zucchini into thin rounds about 3 mm thick.
4. Dice the red bell pepper into small cubes approximately 1 cm.
5. Halve the yellow cherry tomatoes and set aside.
6. Heat 10 ml of extra virgin olive oil in a non-stick skillet over medium heat.
7. Add the minced garlic clove to the skillet and cook for 1 minute until fragrant, stirring constantly to avoid burning.
8. Add the sliced carrot, zucchini, and diced red bell pepper to the skillet and saute for 5 minutes until vegetables are tender but still crisp.
9. Push the vegetables to the side of the skillet and add the cuttlefish fillet in the center.
10. Cook the cuttlefish fillet for 2 minutes on each side until opaque and cooked through, turning carefully with a spatula.
11. Add the halved yellow cherry tomatoes to the skillet and cook for 1 minute to warm them through.
12. Drizzle the fresh lemon juice and remaining 5 ml of olive oil over the cuttlefish and vegetables.
13. Season with sea salt and ground black pepper to taste.
14. Sprinkle the chopped fresh parsley over the dish and gently toss everything together.
15. Transfer the cuttlefish fillets and vegetables to a serving plate and serve immediately.