Baked fish with vegetables en papillote

"These fragrant sustainable white fish and vegetable parcels have the wow factor, are low in salt and are egg-free and dairy-free."
Prep time:
20 min
Cook time:
20 min
Servings:
4 people

Health Score

High
Medium
Low
9.7 / 10
High score

Glycemic Index

Index
26
Low
Load
2
Low

Nutrition per serving:

Calories180.63 kcal9%
Fat4.95 g7%
Carbs8.64 g3%
Sugars3.01 g3%
Protein26.67 g53%
Sodium322.98 mg16%
Fiber1.97 g7%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
26
Low
Glycemic Load
2
Low

Ingredients

Rapeseed or sunflower oil for brushing
1 yellow or orange pepper deseeded and cut into strips
8 spring onions cut into short lengths
12 cherry tomatoes halved
4 thick sustainable firm white fish fillets (skinless) each about 140–165g (5–5 3/4oz)
Freshly ground black pepper to taste
4 tsp reduced-salt soy sauce (or make this gluten-free by using a wheat-free tamari soy sauce)
1 tsp rice wine (or dry sherry)
1 small fresh red chilli deseeded and finely chopped
1 clove garlic finely chopped
1cm (1/2 in) piece fresh root ginger peeled and grated
A little chopped fresh coriander to garnish

Directions

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