Sea bream with spring onion and baby carrots

"Fillets of poached plaice in fish stock, served on a bed of samphire. Makes a light and succulent supper or lunch."
Servings:
4 people

Health Score

High
Medium
Low
9.4 / 10
High score

Glycemic Index

Index
28
Low
Load
5
Low

Nutrition per serving:

Calories328.43 kcal16%
Fat17.47 g25%
Carbs16.97 g7%
Sugars5.60 g6%
Protein26.79 g54%
Sodium466.00 mg23%
Fiber4.39 g16%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
28
Low
Glycemic Load
5
Low

Ingredients

320g chantenay carrots, trimmed and halved lengthways
12 spring onions, cut in 3cm pieces
10g dill, roughly chopped, plus 4 sprigs to serve
1 low-salt vegetable stock cube, dissolved in 500ml water
4 bream fillets (approx. 150g each)
110g samphire
2 tsp cornflour, dissolved in 1 tbsp skimmed milk
1 tbsp 0% fat Greek yogurt
good pinch freshly ground black pepper
4 lemon wedges to serve

Directions

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