Baked fish with vegetables en papillote
"These fragrant sustainable white fish and vegetable parcels have the wow factor, are low in salt and are egg-free and dairy-free."
Prep time:
20 min
Cook time:
20 min
Servings:
4 people
Health Score
High
Medium
Low
9.6 / 10
High score
Glycemic Index
Index
26
LowLoad
2
LowNutrition per serving:
| Calories | 192.00 kcal | 10% |
| Fat | 6.37 g | 9% |
| Carbs | 8.40 g | 3% |
| Sugars | 2.96 g | 3% |
| Protein | 26.40 g | 53% |
| Sodium | 330.65 mg | 17% |
| Fiber | 1.95 g | 7% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 26 Low |
Glycemic Load 2 Low |
Ingredients
Rapeseed or sunflower oil for brushing
1 yellow or orange pepper deseeded and cut into strips
8 spring onions cut into short lengths
12 cherry tomatoes halved
4 thick sustainable firm white fish fillets (skinless) each about 140–165g (5–5 3/4oz)
Freshly ground black pepper to taste
4 tsp reduced-salt soy sauce (or make this gluten-free by using a wheat-free tamari soy sauce)
1 tsp rice wine (or dry sherry)
1 small fresh red chilli deseeded and finely chopped
1 clove garlic finely chopped
1cm (1/2 in) piece fresh root ginger peeled and grated
A little chopped fresh coriander to garnish
Directions
Read the directions for this recipe at bhf.org.uk
Related recipes
bhf.org.uk
bhf.org.uk
bhf.org.uk
Sign in to save any recipe in the world and get personal recommendations
