COVER Recipes: healthy in a hurry!

Eat well in min­utes with these easy-peasy meals

YOURS (UK) - - Contents -

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

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