This dish is fun and tasty. For those who don’t love the flavour of fish, it’s disguised by antioxidant-rich spices. Edamame and pea mash add additional protein and smart carb energy.
PREPARATION TIME: 15 MINUTES ♥ COOKING TIME: 20 MINUTES SERVES 4
- 4 x 150 g white fish fillets (such as snapper), skin and bones removed
- 1 tablespoon Moroccan spice blend
- 3 tablespoons extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 4 zucchini, halved lengthways then sliced
- 200 g baby spinach
- 1 teaspoon sea salt
- 1 teaspoon freshly ground
- black pepper
- lemon wedges, to serve
- 1 cup frozen podded edamame
- 1 cup frozen baby peas
- 2 tablespoons extra virgin olive oil
- Season the fish fillets with the Moroccan spice blend.
- Heat 2 tablespoons of olive oil in a frying pan over medium heat, add the fish and cook for 5 minutes each side. Remove and cover to keep warm.
- Heat the remaining olive oil in the same pan and sauté the garlic for 1 minute. Add the zucchini and cook for 5 minutes or until golden, then add the spinach, salt and pepper and sauté for another minute.
- Meanwhile, to make the pea purée, bring a medium saucepan of water to the boil. Add the edamame and cook for 1–2 minutes. Add the peas and cook for a further 2–3 minutes or until both the edamame and peas are tender. Drain and place in a blender with the olive oil and blend until smooth.
- Spoon the pea purée onto four plates and top with the green vegetable mixture and fish fillets. Serve with lemon wedges.
T I P : If you don’t have any Moroccan spice blend, just replace it with salt and pepper. The fish will still be delicious.
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