TWO-FISH MISHMASH

Two-Fish Mishmash makes a delicious light lunch – but you could also eat it for dinner if you serve it with rice and a green salad. I usually double this recipe, so that I can stock up on the Fish Mishmash. It keeps for several days in an airtight container in the fridge and it’s also delicious in sandwiches, on baked potatoes or with a simple slice of toast.

SERVES 2

PREP TIME: 5 MIN

COOK TIME: 30 MIN (INCLUDES COOLING)

2 × 100g salmon fillets, skinned

180g cod fillet, skinned

3 tbsp natural yoghurt

2 tbsp chopped fresh dill (or 1 tsp dried dill)

juice of 1 lime

a few drops of Tabasco sauce (optional)

1 ripe avocado, peeled and finely chopped

PROTEIN 47G

FAT (SATURATED) 33G (7.2G)

CARB 6.3G

FIBRE 4.2G

CAL 522

Preheat the oven to 180°C/350°F/gas 4. Place the fish fillets in a large ovenproof dish and fill the dish with water. Cover the dish with foil and bake the fish for 20 minutes or until cooked through. Remove the cooked fish to a plate and set aside to cool for 10 minutes.

Use a fork to gently flake the cooked fish into a large bowl. Add the yoghurt, dill, lime juice and Tabasco and mash well.

Arrange the chopped avocado in a neat layer on each serving plate. Top with the Fish Mishmash and serve.