Herby Fish With Sweet Potato Wedges & Minted Peas
446 Calories per serving
1 Preheat the oven to 200°C/180°C fan/gas mark 6. Scrub the sweet potato and slice into wedges. Spread wedges over a baking tray, sprinkle with a pinch of ground black pepper and drizzle with olive oil. Roast for 25-30 mins or until soft.
2 Meanwhile, add the bread, garlic granules, flaxseed, parsley and a pinch of ground black pepper to a food processor. Blend into and tip them into a fine breadcrumbs shallow bowl.
3 Line a baking tray with baking paper. Dip the fish into the beaten egg, then into the breadcrumb mix. Carefully place onto lined tray. Repeat with the other fillet.
4 Bake for 20-25 minutes or until cooked through. Cooking time will depend on the thickness of the fish.
5 While the fish is cooking, cover the peas with boiling water and simmer for 5 minutes. Drain well and add to a bowl. Mash roughly with a fork and add the chopped mint, lemon zest and juice.
6 Serve the fish alongside peas and sweet he potato wedges, garnishing with a wedge of fresh lemon to squeeze over the fish. Plate up this heart healthy fish dish and enjoy its tastiness!
Pea, Spinach & Mint Soup
275 Calories per serving
1 Dice the onion and add to a large pot, along with 2 tsp of olive oil. Soften over a low heat for around 5 minutes. Drain lentils and add to the pot along with the frozen peas. Stir and then pour in vegetable stock.
2 Bring to the boil and then simmer on a low-medium heat for 10 minutes. Add the spinach and mint leaves and simmer for a further 2 minutes, until the spinach wilts.
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