Ingredients
- 1 long red chilli (see note), deseeded, thinly sliced
- 2 limes, rind finely grated, juiced
- 3 teaspoons brown sugar
- 3 teaspoons sesame oil
- 4 (175g each) snapper fillets, skin removed
- 1 garlic clove, thinly sliced
- 100g baby Asian salad greens
- 1 red onion, halved, thinly sliced
- 250g grape tomatoes, quartered
- lime wedges, to serve
Method
- Step 1Preheat oven to 180°C. Cut four 40cm lengths each of foil and baking paper. Place baking paper on top of foil.
- Step 2Combine chilli, lime rind, 1/4 cup lime juice, sugar and oil in a bowl. Season with salt.
- Step 3Place 1 fish fillet on each piece of baking paper. Top with garlic. Spoon 2 teaspoons of lime dressing over each. Join foil and baking paper together, folding edges over at top to enclose fish. Seal to form parcels. Place on a baking tray. Bake for 20 to 25 minutes or until fish is cooked through.
- Step 4Meanwhile, place salad greens, onion and tomatoes in a bowl. Whisk remaining lime dressing and spoon over salad. Toss to combine. Arrange salad on plates.
- Step 5Remove fish from parcels and place 1 fillet on each salad. Serve with lime wedges.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
970 kj
Energy
6g
Fat Total
1g
Saturated Fat
3g
Fibre
37g
Protein
107mg
Cholesterol
160.1mg
Sodium
4g
Carbs (sugar)
4g
Carbs (total)
All nutrition values are per serve
Notes
Long red chillies, also called Thai chillies, are available in green or red. They’re mind, with a heat rating of 5 to 6 out of 10.
- Author: Veronica Cuskelly
- Image credit: John Paul Urizar
- Publication: Super Food Ideas
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