(makes 1 serve)
Calories: 431, Protein: 41g, Fats: 19g, Carbohydrate: 25g
This is super simple, quick and easy and my guy reckons he would be content eating this every day! Definitely worth a try! I love how clean and fresh it is!
150-200 g fish fillet of choice (mullet, trevally, whiting, snapper etc)
1 clove garlic, minced and set aside for 10 minutes
6 cherry tomatoes, halved
½ small zucchini, diced
¼ cup cooked chickpeas
¼ chopped onion
1 tablespoon fresh lemon juice
Few fresh basil leaves
1 inch cube of marinated goat feta (I love Meredith Dairies!)
- Preheat oven to 180 ˚C
- Cut a 35 cm square of baking paper on a baking tray and place a piece of fish in the middle skin side down
- Combine garlic, tomatoes, zucchini, chickpeas, onion and lemon juice in a bowl then spoon mixture over the fish
- Bring all sides together over top of salmon and fold over to form a sealed parcel like a Cornish Pasty!
- Bake for 60 minutes
- To serve, sprinkle with basil and feta
NB Try with orange, soy and ginger for an alternative, or use lemon, chives and garlic. Sometimes I like to bake the feta with the fish too as it gets a nice crusty edge!