4-5x 150g white fish fillets
1x 400g can of lentils (drained and rinsed)
1x 250g microwave pack of brown rice or quinoa blend
250g punnet cherry tomatoes
1x bunch of broccolini
1/2 cup frozen green peas
1x bunch of asparagus
2x large zucchini
1x small red onion (optional)
4-5 cups baby spinach and rocket
Herbs and spices – rosemary, paprika, basil, turmeric, ginger, garlic, etc
1 tbsp. extra virgin olive oil
t tsp. lemon zest
How to prepare and bake?
Preheat oven to 180°C.
Place brown rice and lentils (drained and rinsed) into a baking tray and arrange so it covers the bottom of the pan
Dice cherry tomatoes and onion and keep asparagus and broccoli long – arrange all the veggies across the rice and lentil base + the fish fillets across the top
Dress with olive oil, garlic, lemon and herbs and spices of your choice
Bake for 15-20 minutes or until the flesh is flaky and cooked through the middle of each fillet
Serve with rocket/spinach and spiralled zucchini as a side salad with balsamic vinegar
High source of dietary fibre and prebiotic fibre!
Rich in antioxidants from the array of coloured vegetables
Great source of protein (both animal and plant-based!)
Inspired by: Aimee, Lane Cove, Wahroonga, Hunters Hill Dietitian