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.
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