Poached plaice with spring onion and baby carrots
"Fillets of poached plaice in fish stock, served on a bed of samphire. Makes a light and succulent supper or lunch."
Servings:
4 people
Health Score
High
Medium
Low
9.1 / 10
High score
Glycemic Index
Index
27
LowLoad
5
LowNutrition per serving:
| Calories | 400.49 kcal | 20% |
| Fat | 21.44 g | 31% |
| Carbs | 19.50 g | 7% |
| Sugars | 10.26 g | 11% |
| Protein | 32.98 g | 66% |
| Sodium | 695.08 mg | 35% |
| Fiber | 4.44 g | 16% |
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index 27 Low |
Glycemic Load 5 Low |
Ingredients
320g chantenay carrots, trimmed and halved lengthways
12 spring onions, cut in 3cm pieces
10g dill, roughly chopped, plus 4 sprigs to serve
1 low-salt vegetable stock cube, dissolved in 500ml water
4 bream fillets
115g samphire
2 tsp cornflour, dissolved in 1 tbsp skimmed milk
1 tbsp 0% fat Greek yogurt
good pinch freshly ground black pepper
4 lemon wedges to serve
Directions
Read the directions for this recipe at diabetes.org.uk
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