Categories: fish, low carb

Ingredients

• 2 baby fennel bulbs
• 2 small zucchini
• 1 med onion, sliced thinly
• 4 x 180g white fish fillets
• 2 med lemons
• 2T wholegrain mustard
• 1T extra virgin olive oil

Directions

1. Preheat oven to 180deg/160deg fan forced

2. Slice fennel bulbs thinly, reserve fronds, put in bottom of a medium baking dish

3. Using a vegetable peeler, peal zucchini thinly lengthways

4. Place zucchini & onion on fennel

5. Top with fish

6. Thinly slice one lemon, squeeze the other

7. Combine mustard with 2T lemon juice & oil, spoon over fish

8. Placed lemon slices on top

9. Cover with foil

10. Bake 15 – 20 min til just done

11. Serve garnished with fennel fronds

12. Per Serve:

13. 6g fat

14. 970 Kj

15. 5g carb

16. 35g protein

17. 3g fibre

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