Ingredients
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2 fillets White fishApprox 150g each, of any white fish
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4 handfuls Spinach
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6 spears AsparagusOr any quick cook vegetable e.g. celery
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Pinch Salt & Black Pepper
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Pinch Smoked PaprikaOptional
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1 tbsp Olive Oil
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1 medium Diced tomato
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1 Slice of lemonOptional
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Directions
Looking for a quick dinner idea? Fish is quick to cook, is a great lean protein and is carbohydrate free (no impact to blood glucose levels). I’ve cooked it with quick to prepare low carb vegetables. Depending on the quantity and type of vegetables used, this recipe contains approximately 6g of carbohydrate.
You could use leeks or sauteed courgette instead of the asparagus.
Steps
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1
Done
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Preheat oven to 200C. Pour the olive oil into a screw-top jar. Add the salt, pepper and paprika (quantity depending on your taste). Close the lid tightly and shake the mixture vigorously, to disperse the paprika. |
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2
Done
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Place the fish fillets into a heatproof dish and drizzle the olive oil mixture over the top. Place in the preheated oven and bake for 30 mins. Baking time will depend on the thickness of the fish. Undercooked fish won't break up easily when a fork is used to test it. |
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3
Done
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Wash and trim the spinach. Wash and break off the woody ends off the asparagus. Asparagus will automatically break where the woody part ends and the usable part begins when you catch it in between your thumb and forefinger and bend it. |
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4
Done
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Bring approximately 5 centimeters (2 inches) of water to the boil and plunge the asparagus into it. Simmer for approximately 4 minutes (depending on the thickness and age of the asparagus). Add the spinach and simmer for approximately 3 minutes. The chopped tomato can be added for 30 seconds at the end to heat or it can be left cold and added to the serving plate at the end. |
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5
Done
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Drain the vegetables and place on serving plates. Divide the cooked fish fillets between the plates and garnish with lemon, if using. |
