Lemon butter baked white fish with shredded hispi cabbage
Serves 2
Easy
Prep:
Cook:
Eat like an athlete with this fish dish that delivers four of your five-a-day. A good balance of carbs and protein, it's a tasty and nutritious meal
Skip to ingredients
- 2 fillets sustainable white fish
- 1 lemon½ thinly sliced and ½ cut into 2 wedges
- 25g butter
- 300g new potatoeshalved
- 1 tbsp olive oil
- 1 red pepperdeseeded and thinly sliced
- 1 yellow pepperdeseeded and thinly sliced
- 1 carrotjulienned or finely sliced
- 2 garlic clovesfinely grated or crushed
- ½ tsp chilli flakes
- a few thyme sprigsleaves picked
- 250g hispi cabbagecored and finely sliced
- chopped parsleyto serve (optional)
Nutrition: Per serving
- kcal437
- fat17g
- saturates8g
- carbs37g
- sugars12g
- fibre12ghigh
- protein28g
- salt0.5g
Method
step 1
Heat the oven to 180C/160C fan/gas 4. Lay the fish in a roasting tray, season with salt and pepper, then lay the lemon slices on top and dot the butter over. Bake for 15-20 mins until cooked through.
step 2
Meanwhile, put the potatoes in a pan of boiling salted water and simmer until cooked through, around 12-15 mins.
step 3
While the fish and potatoes are cooking, put the oil in a large saucepan and fry the peppers and carrot for 8-10 mins over a medium heat until softened, then stir in the garlic, chilli and thyme. Season and cook for 1 min
before adding the cabbage and 3 tbsp water, then cook for another 2-3 mins until the cabbage is softened.step 4
Serve the fish on top of the veg, drizzle the lemony juices over the potatoes and scatter over the parsley. Serve with the lemon wedges to squeeze over.
