Baked fish with walnut, beetroot and wild rice
"Pair baked fish with a flavour-packed walnut, beetroot and rice salad for a healthy weeknight supper"
Prep time:
15 min
Cook time:
10 min
Servings:
4 people
Health Score
High
Medium
Low
9.5 / 10
High score
Glycemic Index
Index
55
ModerateLoad
33
HighNutrition per serving:
| Calories | 593.48 kcal | 30% |
| Fat | 14.29 g | 20% |
| Carbs | 59.29 g | 23% |
| Sugars | 8.82 g | 10% |
| Protein | 60.04 g | 120% |
| Sodium | 424.47 mg | 21% |
| Fiber | 7.74 g | 28% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 55 Moderate |
Glycemic Load 33 High |
Ingredients
250g (8oz) wild rice
1 cinnamon stick
1 red chilli, halved lengthways
4 boneless river cobbler or trout fillets (pictured)
1 lemon, thinly sliced
1 x 30g pack fresh dill, chopped, with 4 sprigs reserved
300g (10oz) cooked beetroot, diced
50g chopped walnuts, toasted
Directions
Read the directions for this recipe at Tesco Real Food
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