A fillet of fish baked alongside vegetables whilst you whip up a bulk batch of dip to keep in the fridge for the rest of the week.
This is an incredibly worthy investment of 30 minutes of your time, most of which you can spend doing other things while the vegetables bake and do their thing.
Ingredients for 2 serves
- 1 200-300g fillet of trout
- 250g sliced pumpkin (or more if you want to do a bulk roast for weekly lunches)
- bunch of asparagus
- dill, salt and pepper to season
- lemon slices to garnish and enhance
- Ingredients required for mousse found below
- Set your oven to preheat on 200 degrees celsius and line a baking tray with paper.
- Arrange thinly sliced pumpkin on tray, season with salt and pepper and pop in the oven (not too close to grill that it goes too crisp) for 15 minutes, you may need a tsp drizzle of olive oil, not if using an airfryer.
- Clean and season your fillet with the a pinch of salt, pepper, and dill (to taste) and chop the woody ends off the asparagus and then into halves.
- Carefully remove the tray of pumpkin from the oven after its time and flip over, scooping it aside so there is room for the fillet and asparagus. Arrange on tray together and pop back in the oven for 15 minutes, again, if not using an airfryer you may need to use a wee bit of olive oil to maintain that succulent moisture.
- In the meantime, whip up the chilli basil mousse as per the instructions found by following the above button.
- Once all is baked to perfection arrange on a platter and share with a loved one or devour solo and pack some away for your next day’s lunch.
The below is per serve as does not account for extra olive oil which packs extra calories, eat for you goals and of what serves you best 🙂
Each: 267 cal 26gP 7.4gF 24gC
Tip: I do the pumpkin for 20 minutes and the fish for 10 minutes if using an air fryer at 200degrees celsius
Tip: Add a cup of rice for some extra macros: Calories: 214 •Carbs: 45g •Fat: 2g •Protein: 7g