Baked fish and stir-fried vegetables

A low carbohydrate meal with fresh flavours. If pak choi is not available, use baby spinach leaves.

Ingredients:

4 x fillets of fresh salmon or cod

1 teaspoon olive oil

Chopped dill

Stir-fry:

1 teaspoon olive oil

250g pak choi, leaves separated

100g bean sprouts

125g chestnut/portobello mushrooms, diced

80g mangetout

80g baby corn, sliced in half

2 tablespoons low salt soy sauce

1 tablespoon sesame seeds

Lemon wedges

Serves: 4

Prep Time: 10 Mins

Cooking Time: 15 - 20 Mins

Method:

Heat oven to 200C/180C fan oven/gas mark 6.
Brush a baking tray and each fish portion with olive oil and sprinkle chopped dill on each fillet. Bake salmon for 6 - 8 minutes, and if using cod bake for 10-12 minutes depending on the thickness of fillets. Test one piece to see if it flakes before removing from the oven.
While the fish bakes, heat a large pan or wok with a teaspoon of olive oil.
Stir-fry the mushrooms until soft and then add the bean sprouts, pak choi and baby corn. Add soy sauce and sesame seeds. Cook for a minute and then add the mangetout and cook for a further minute. All veg should be heated through but still fairly crisp.
Serve fish with a lemon wedge and stir-fried vegetables.