Ingredients
- 2 zucchini, thinly sliced diagonally
- 2 baby eggplants, thinly sliced diagonally
- 1 red capsicum, halved, thickly sliced
- 150g button mushrooms, halved
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 4 (150g each) firm white fish fillets (see note)
- 1/2 lemon, juiced
- 1 1/3 cups flat-leaf parsley leaves
- crusty multigrain bread, to serve
Method
- Step 1Preheat barbecue plate or a non-stick frying pan over medium-high heat. Combine zucchini, eggplant, capsicum, mushrooms and 1 tablespoon oil in a bowl. Toss to coat. Season with salt and pepper. Combine remaining oil and paprika in a shallow ceramic dish. Add fish. Turn to coat.
- Step 2Cook vegetables on barbecue plate, turning occasionally, for 10 minutes or until golden and tender. Transfer to a large bowl. Add 1 1/2 tablespoons lemon juice and parsley. Toss to combine.
- Step 3Cook fish on barbecue plate for 2 minutes each side or until just cooked through. Serve with vegetable salad and crusty bread.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
978 kj
Energy
12g
Fat Total
2g
Saturated Fat
4g
Fibre
26g
Protein
81mg
Cholesterol
122.62mg
Sodium
3g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
Notes
Ling, snapper and pacific dory are suitable fish to use for this recipe.
- Author: Kerrie Sun
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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