Photo of Lime & chilli marinated fish traybake by WW

Lime & chilli marinated fish traybake

4 - 5
PersonalPoints™ per serving
Total Time
20 min
10 min
10 min
Quick and simple, the lime and chilli add punch to this fish dish. Using frozen pollock fillets is a cheaper option too


Pollock, raw

4 fillet(s)

Broccoli, raw

200 g, tenderstem

Calorie controlled cooking spray

4 spray(s), coconut

Brown rice, Microwaveable

2 serving(s), basmati

Coriander, fresh

1 tablespoons, roughly chopped, to seve

Lime Juice, Fresh

80 ml


2 clove(s), finely sliced

Chilli, Green or Red

1 individual, red, deseeded and finely sliced


2 teaspoons, level, clear


  1. Make the marinade by combining all the marinade ingredients in a small bowl, then season well. Put the fish in a shallow dish, pour over the marinade, then cover and marinate in the fridge for 10 minutes.
  2. Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the broccoli in a baking tray in a single layer then mist with cooking spray. Season well, then put the fish on top. Pour over any leftover marinade and bake for 10 minutes.
  3. Meanwhile, cook the rice to pack instructions, then divide between plates. Top with the fish and broccoli and serve garnished with the coriander.


Use cod loin fillets instead of pollock if you like