Baken Lemon Fish with Leek & Greens
Ingredients
- 4 cobs corn
- 12 baby leeks
- 4 skinless boneless white fish fillets, such as snapper or cod
- 400g can cannellini beans, drained and rinsed
- zest of 1 lemon
- 1 tablespoon capers
- 1 tablespoon fresh oregano leaves
- 1 tablespoon olive oil
- 1 clove garlic, crushed
- 1/4 cup lemon juice
- 2 tablespoons unsweetened low-GI apple juice
- cracked black pepper
Directions
Preheat oven to 220°C (425°F/Gas 7). Cut 4 x 40 cm (16 in) lengths of foil.
Divide the leeks among the pieces of foil. Place the fish on top of the leeks and top with the beans, lemon zest, capers and oregano.
Combine the oil, garlic, lemon juice and apple juice, pour over the fish and seal each parcel.
Put the parcels into a baking dish and bake for 10-15 minutes or until the fish is tender. Serve sprinkled with cracked black pepper.
Serves 4
Nutritional Information: Cals: 296, Fat: 8g (Sat Fat: 2g), Carbs: 14g, Protein: 39g, Fibre: 7g
