Fish traybake with cauliflower and lentils
prep: See below for total cook and prep time
cook: 50 minutes
serving: 4
Nutrition Facts
each serving
KCal
317
Carbs
31g
fiber
13g
Protein
37g
Fat
2.7g
Saturates
0.6g
Sugars
5.7g
Salt
0.37g
Fruit/Veg Portion
2
Ingredients
all 10 types- 1 head of cauliflower, leaves and stalks trimmed off, cut into florets
- Low-calorie cooking spray
- 2 x 400g cans green, brown or black lentils, drained and rinsed
- 200g green beans, trimmed and halved
- 250ml reduced salt chicken stock, made with ½ a stock cube
- 4 skinless and boneless white fish fillets (we used cod), patted dry
- 4 spring onions, finely sliced
- 1 garlic clove, crushed
- 10g fresh flat-leaf parsley, chopped
- 1 lemon, cut into wedges, to serve
Directions
3 steps in totalStep 1
Preheat your oven to 200°C/fan 180°C/gas 6. Spread out the cauliflower florets in a non-stick roasting tin in a single later and spray 4-5 pumps of low-calorie cooking spray. Roast for 20 minutes until the cauliflower edges are starting to crisp up.
Step 2
Add the lentils, beans and stock to the tin. Gently stir everything together. Rest the fish fillets on top and season with pepper. Roast for 15-20 minutes until the fish is flaking.
Step 3
Gently stir the spring onions and garlic into the lentils around the fish fillets and scatter over the parsley. Divide between 4 plates and serve with the lemon wedges.
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