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Photo of Lime & chilli marinated fish traybake by WW

Lime & chilli marinated fish traybake

7
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Quick and simple, the lime and chilli add punch to this fish dish. Using frozen pollock fillets is a cheaper option too

Ingredients

Pollock, raw

4 fillet(s)

Broccoli, raw

200 g, tenderstem

Calorie controlled cooking spray

4 spray(s), coconut

Brown rice, microwaveable

2 pouch(es), basmati

Coriander, fresh

1 tablespoon(s), roughly chopped, to seve

Lime Juice, Fresh

80 ml

Garlic

2 clove(s), finely sliced

Chilli, green or red

1 individual, red, deseeded and finely sliced

Honey

2 teaspoon(s), level, clear

Instructions

  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.

Notes

Use cod loin fillets instead of pollock if you like

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