A fabulously simple way of cooking fish that incorporates great sulphur providing garlic, leek and fennel for cleansing and rebuilding tissues. You can prepare more of these than you might eat in one sitting and stick some ready-made parcels in the freezer. They can then be taken out before work and defrosted by time you come home to pop in the oven.
Extra tip: add thermogenic chilli, cayenne pepper or paprika to your taste for an extra metabolic boost.
See De-Stress Superfoods:
- Garlic, Onions & Family
2 tbsp lime or lemon juice
2 tsp light soy sauce or tamari
1/2 tsp olive oil
1 teaspoon sesame seeds
2 thick haddock or pollock fillets, each about 200g
1 clove garlic, thinly sliced – more if you fancy
4 thin slices fresh ginger, peeled and cut into matchsticks – more if you fancy
1/2 medium leek, cut into thin strips
2 small carrots, cut into thin strips
1 small or half large fennel bulb, cut into thin strips
1/2 red pepper, seeded and cut into thin strips
Fresh coriander, to garnish
Salt and black pepper
- use fresh tofu for a vegetarian option
- you can add more veg – dark green leaves or broccoli best choices for health and taste
- if you are having a small starchy carbohydrate portion, barley couscous works well with the juices from this dish
- Preheat the oven to 200°C/400°F/ Gas 6.
- Mix together the lime juice, soy sauce, olive oil and sesame seeds.
- Cut out 2 pieces of baking paper large enough to make parcels around the fish and vegetables and place on a baking tray.
- Place a fish piece on each and cover with the ginger and garlic and then half the vegetables each.
- Pour the oil mixture over fish and make a loose parcel with the baking paper.
- Bake for 15–20 minutes, or until the fish is cooked until just flaky. Empty the parcel contents onto a dish and serve with the fresh coriander.