Baked fish with fennel & zucchini

(from keepitdown’s recipe box)

Serves 4 people

Categories: fish, low carb

Ingredients

  • 2 baby fennel bulbs
  • 2 small zucchini
  • 1 med onion, sliced thinly
  • 4 x 180g white fish fillets
  • 2 med lemons
  • 2T wholegrain mustard
  • 1T extra virgin olive oil

Directions

  1. Preheat oven to 180deg/160deg fan forced

  2. Slice fennel bulbs thinly, reserve fronds, put in bottom of a medium baking dish

  3. Using a vegetable peeler, peal zucchini thinly lengthways

  4. Place zucchini & onion on fennel

  5. Top with fish

  6. Thinly slice one lemon, squeeze the other

  7. Combine mustard with 2T lemon juice & oil, spoon over fish

  8. Placed lemon slices on top

  9. Cover with foil

  10. Bake 15 – 20 min til just done

  11. Serve garnished with fennel fronds

  12. Per Serve:

  13. 6g fat

  14. 970 Kj

  15. 5g carb

  16. 35g protein

  17. 3g fibre

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