GRILLED COD ON A BED OF SPIRALS

SERVES 1

 

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270

calories per serving

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Ingredients

•  1 courgette/zucchini weighing 200g/11oz

•  1 carrot weighing 200g/11oz

•  150g/5oz skinless, boneless cod loin

•  Zest & juice of ¼ lemon

•  1 tbsp low fat ‘butter’ spread

•  Low cal cooking oil spray

•  Salt & pepper to taste

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Method

1 Preheat the grill to a medium/high heat.

2 Top & tail the courgette, peel the carrot and use the shredder blade to turn into thin spirals.

3 Season the cod, spray with a little low cal oil and brush with the zest and lemon juice.

4 Place under the preheated grill and, turning once, cook for 8-10 minutes or until the fish is cooked through.

5 Meanwhile gently heat the ‘butter’ in a non-stick frying pan. Add the courgette and carrot spirals and cook for 3-4 minutes or until tender.

6 Arrange the cooked vegetables on a plate, sit the grilled cod on top. Season and serve.

 

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CHEFS NOTE

Serve with lemon wedges.

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