Name: Fish traybake with cauliflower and lentils
Prep time: See below for total cook and prep time
Cook time: 50 minutes
Yield: 4
Ingredients: 1 head of cauliflower, leaves and stalks trimmed off, cut into florets; Low-calorie cooking spray; 2 x 400g cans green, brown or black lentils, drained and rinsed; 200g green beans, trimmed and halved; 250ml reduced salt chicken stock, made with ½ a stock cube; 4 skinless and boneless white fish fillets (we used cod), patted dry; 4 spring onions, finely sliced; 1 garlic clove, crushed; 10g fresh flat-leaf parsley, chopped; 1 lemon, cut into wedges, to serve

Fish traybake with cauliflower and lentils and parsley sprinkled over the top. There is a serving spoon and a white plate with two forks and a butter knife on the side.

Simple, tasty, healthy and hardly any washing-up. It’s a winner one-pan dinner! This recipe has been selected together in partnership with Slimming World.

Serves

Prep

See below for total cook and prep time

Cook

50 minutes

Nutritional Information:

Each 564g serving contains (excludes serving suggestion)

KCal: 317
Carbs: 31.0g
Fibre: 13.0g
Protein: 37.0g
Fat: 2.7g
(Low)
Saturates: 0.6g
(Low)
Sugars: 5.7g
(Low)
Salt: 0.37g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

1 head of cauliflower, leaves and stalks trimmed off, cut into florets
Low-calorie cooking spray
2 x 400g cans green, brown or black lentils, drained and rinsed
200g green beans, trimmed and halved
250ml reduced salt chicken stock, made with ½ a stock cube
4 skinless and boneless white fish fillets (we used cod), patted dry
4 spring onions, finely sliced
1 garlic clove, crushed
10g fresh flat-leaf parsley, chopped
1 lemon, cut into wedges, to serve

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Method

Step 1

Preheat your oven to 200°C/fan 180°C/gas 6. Spread out the cauliflower florets in a non-stick roasting tin in a single later and spray 4-5 pumps of low-calorie cooking spray. Roast for 20 minutes until the cauliflower edges are starting to crisp up.

Step 2

Add the lentils, beans and stock to the tin. Gently stir everything together. Rest the fish fillets on top and season with pepper. Roast for 15-20 minutes until the fish is flaking.

Step 3

Gently stir the spring onions and garlic into the lentils around the fish fillets and scatter over the parsley. Divide between 4 plates and serve with the lemon wedges.

Recipe tips

Find out more about our partnership with Slimming World.

Fish traybake with cauliflower and lentils