COVER Recipes: healthy in a hurry!
Eat well in minutes with these easy-peasy meals
FISH PARCEL WITH FENNEL, LEMON & THYME
SERVES: 4 PREP: 20 MINS COOK: 15 MINS
4 pieces of baking paper
2 baby fennel bulbs, thinly sliced 400g (14oz) can of cannellini beans 8 sweet mini peppers, sliced in rings 1 tbsp olive oil
4 firm white fish fillets
1 lemon, thinly sliced
8 thyme sprigs
Salad, to serve
1. Preheat oven to 200°C/400°F/ Gas Mark 6.
2. In a bowl, combine the fennel, beans, peppers and oil. Pile evenly into the centre of each piece of baking paper. Place a fish fillet on top of each. Add a lemon slice and a sprinkle of thyme. Season.
3. Bring the sides of the paper together to enclose the fish, folding over twice to create a good seal. Bake for 15 mins.
4. Remove the fish from the oven and open the pouch, being careful of the escaping steam. Serve in the paper parcel with salad.
Per serving: 232 cals,
4g fat (1g sat fat), 3g sugar, 0.4g salt
Woman’s DayPic: Scott Hawkins, bauersyndication.com.auGLUTEN FREELOW SODIUMLOW SAT FATHIGH PROTEIN2 OF YOUR 5 A DAYLOW FAT