Feeling a bit jaded and weighed down by too much winter stodge? This light, tasty and healthy fish dish will perk you up and give your tastebuds a lift too. Stem ginger is the surprise in this dish, you’ve probably used in desserts before but it’s delicious with fish too – a perfect lazy weekend meal.
SERVES 4 – PREP 10 MINS – COOK 25 MINS
2 garlic cloves, sliced
2 pieces stem ginger, chopped plus 2 tbsp ginger syrup from the jar
8 Peppardew peppers from a jar, drained and sliced
2 tablespoons soy sauce
Freshly ground pepper
250g bag sliced curly kale
Juice of ½ lemon
1 Heat the oven to 200C, Gas 6. Scatter fish with garlic slices, chopped ginger and sliced peppers. Mix together the ginger syrup and soy sauce, pour over the fish and season with freshly ground black pepper. Bake in the oven for about 15-20 minutes until the fish is cooked and flakes easily.
2 While the fish is cooking, lightly cook the kale in a little boiling water for 5-8 minutes until just tender. Drain and toss with the lemon juice. Serve with the fish and juices from the dish.
Per serving: 360 cals, 20g fat (3g saturated), 14g carbs