A healthy fish supper recipe by nutritionist Jennifer Medhurst

Healthy Fish Supper

January 1, 2021
Serves: 1 Cooks In: 25 minutes
  1. Place the fennel can potato on a baking tray, cover in a small amount of extra virgin olive oil, salt and pepper and cumin seeds. Cook in the oven at 180C for 20 minutes.
  2. Remove the vegetable form the oven and the place the fish on the tray too, cover it in a little bit of extra olive oil and pepper, then cook in the oven for a further 5 minutes.
  3. While this is all cooking make the dressing m=by combining all the ingredients together in a small bowl.
  4. Plate the salad leaves onto a plate and cover evenly with the dressing. Place the cooked vegetables and fish on the place too then serve! Enjoy!

Ingredients

  • 140g fish of your choice (I used sea bream)
  • Fist sized serving of potatoes, sliced to about 0.8cm
  • 1 fennel, sliced to about 0.8cm
  • 1 tsp cumin seeds
  • 1 large handful of salad leaves

DRESSING

  • 1 tbsp extra virgin olive oil
  • ½ tsp balsamic vinegar
  • ½ shallot, diced
  • ½ tsp Dijon mustard