Light lemon and herb fish with mixed-bean salad
Nutrition Info.(per serve)
2 tablespoons chopped fresh flat-leaf parsley, plus extra 1 tablespoon
1 tablespoon chopped fresh dill, plus extra 1 tablespoon
1 teaspoon finely grated lemon zest
2 tablespoons lemon juice, plus extra 1 tablespoon
1 clove garlic, crushed
1 tablespoon avocado oil
4 x 150g firm white fish fillets
2 cups green beans, trimmed, cut in 5cm lengths
2 large vine-ripened tomatoes, seeded, thinly sliced
400g can four-bean mix, drained, rinsed
2 tablespoons olive oil
lemon wedges, to serve
Total fat 15g
Saturated fat 3g
Dietary fibre 12g
1 Combine parsley, dill, lemon zest, lemon juice, garlic and avocado oil in a small bowl. Cut 4 x 30cm-square pieces of baking paper and 4 x 30cm-square pieces of tinfoil. Layer each piece of baking paper on a tinfoil piece. Place 1 fish fillet in the centre of each tinfoil piece. Drizzle each with one-quarter of the herb mixture.
2 Fold tinfoil edges to enclose fish and form a parcel. Preheat a grill pan or barbecue to high. Cook parcels for 10-12 minutes or until fish is just cooked.
3 Meanwhile, bring a medium-sized saucepan of water to the boil. Immerse green beans to blanch until just tender. Refresh green beans in cold water. Drain well.
4 Place green beans, tomatoes, bean mix and extra parsley, dill, olive oil and lemon juice in a large bowl. Season with freshly ground cracked black pepper and stir to combine.
5 Divide mixed-bean salad among plates, top with fish and serve with lemon wedges.
For a slightly more substantial meal, add a slice of wholegrain bread.
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