Fish, dill and lemon loaf
6
Points®
Total time: 1 hr 30 min • Prep: 20 min • Cook: 1 hr • Serves: 8 • Difficulty: Easy
Ingredients
Red capsicum
150 g, halved, coarsely grated
White self-raising flour
1¼ cup(s), (185g)
Egg(s)
1 medium
Egg white
2 medium
Butter
60 g, melted
99% fat-free, plain or natural yoghurt, unsweetened
125 g
Skinless white fish, raw
180 g, skinless and boneless, finely chopped
Fresh dill
2 tbs, chopped
Fresh chives
2 tbs, finely chopped
Fresh flat-leaf parsley
2 tbs, finely chopped
Fresh lemon rind
1 tbs, finely grated
Peppercorn
1 tsp, pink variety, crushed
Lemon(s)
1 medium, sliced
Instructions
1
Do not preheat oven. Using your hands, squeeze excess liquid from capsicum. Place flour with a pinch of salt in a large bowl and make a well in centre. Whisk in egg, egg whites, butter and yoghurt until combined.
2
Add fish, capsicum, dill, chives, parsley, rind, peppercorn and season with salt.
3
Pour mixture into a non-stick silicon loaf tin and place a few extra lemon slices on top. Place tin in cold oven and turn to 160°C. Bake loaf for 1 hour or until cooked when tested with a skewer. Set aside in tin for 10 minutes before turning onto a wire rack to cool. Serve warm or at room temperature, or store in an airtight container in the fridge when cooled.
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