PER SERVING | 411cals | PROTEIN 30g | CARBS 3g | FAT 31g | FIBRE 1.5g

Seed-crusted baked fish

SERVES 2 | PREP 15 mins | COOK 15 mins

This is Justine’s version of battered fish and tastes utterly delicious. Instead of using a stodgy batter, she coats the fish with mixed seeds as a high-protein, low-carb alternative.

• 2 tbsp mixed seeds
• 2 tbsp flaked almonds
• 1 tbsp olive oil
• 2 × 120g thick, skinless white fish fillets, such as cod or haddock
• lemon wedges, to serve

For the lemon mayo

• finely grated zest ½ small lemon
• 1 ½ tbsp good-quality mayonnaise (around 20g)
• 2 tbsp full-fat live Greek yoghurt

COOK’S TIPS

Serve with the celeriac chips on page 150 for an extra 64cals.

1. 1. Preheat the oven to 200°C/fan 180°C/Gas 6 and line a baking tray with non-stick baking paper.
2. 2. Mix the lemon mayo ingredients together in a small bowl and set aside for the flavours to mingle.
3. 3. Place the seeds and almonds in a pestle and mortar, add a good pinch of salt and plenty of ground black pepper and pound to a coarse powder – it doesn’t need to be too fine. You can also do this in a spice grinder or with a stick blender. Sprinkle the powder over a large plate. Drizzle the oil over a second plate.
4. 4. Place each piece of fish in the oil and turn to coat lightly, then transfer to the seed mix and press firmly on both sides. Place the fillets on the lined tray and bake for about 15 minutes, or until the fish is beginning to flake and the seeds are lightly browned.
5. 5. Divide between two warmed plates and serve with the mayonnaise, lemon wedges for squeezing and plenty of non-starchy veg or a large salad.