Photo of Lemon baked fish with dill sauce by WW

Lemon baked fish with dill sauce

4
3
0
SmartPoints® value per serving
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
This meal has freshness written all over it

Ingredients

New potatoes, raw

500 g

Leek

150 g, baby, trimmed

Cod, raw

500 g

Dill, Fresh

15 g, chopped

Lemon(s)

2 medium, thinly sliced

Lemon Juice, Fresh

1 tablespoons

Calorie controlled cooking spray

4 spray(s)

0% fat natural Greek yogurt

225 g

Instructions

  1. Preheat the oven to 180°C, fan 160°C, gas mark 4. Put the potatoes in a large pan and cover with cold water. Bring to the boil, then simmer for 15 minutes until just tender. Drain and set aside to cool slightly.
  2. Meanwhile, steam the leeks for 3–4 minutes or until just tender. Set aside.
  3. Cut a 1m long sheet of baking paper into 4 x 25cm lengths. Carefully lay a fish fillet on one half of each paper rectangle. Scatter over half the dill, top with the lemon slices and season well with salt and freshly ground black pepper. Fold the other half of each paper over the fish and pleat the edges to seal. Put in a roasting tin and bake for 10–12 minutes or until the fish is cooked through and juicy (open one parcel to check).
  4. While the fish is cooking, halve the cooked new potatoes lengthways. Heat a nonstick frying pan over a medium heat and mist with cooking spray. Add the potatoes and leeks, season well, and fry until golden.
  5. Mix the yogurt with the lemon juice and remaining dill; season to taste. Serve with the fish, potatoes and leeks.

Start eating better than ever!