Herb-crusted fish with new potatoes
Preheat the oven to 180°C/fan 160°C/gas 4 and line a baking tray with baking paper. Steam the potatoes for a few min or until tender. While the potatoes are cooking, combine the herbs and capers in a shallow bowl. Add the fish fillets and coat on both sides with the herb mixture. Spray a large frying pan with a little oil and set over a high heat. Add the fish and cook for 1–2 min on each side until golden. Transfer to the prepared baking tray, then bake in the oven for 5 min or until cooked through. Meanwhile, steam the broccoli and beans until tender-crisp. Transfer to a mixing bowl with the almonds, olive oil and lemon zest and juice, then toss. Serve the cooked fish with the new potatoes and vegetables.
Ingredients

250g ricotta cheese,250g fat-free fromage frais,200g Philadelphia Extra Light cream cheese,2 eggs, lightly beaten,2 large ripe bananas, mashed,2tsp vanilla extract,75g caster sugar,75g runny honey,2tbsp cornflour,For the base:,75g low-fat spread, melted,175g light digestive biscuits, crushed,For the topping:,100g 0% fat Total Greek Yoghurt,1tbsp runny honey, to drizzle,Lemon zest, ground cinnamon, lemon slices and fresh mint sprigs, 
to decorate

Direction

Preheat the oven to 150°C/fan 130ºC/gas 2. Lightly grease a 24cm loose-bottomed round tin and line the base with baking paper.,To make the base, combine the melted spread and the biscuits in a mixing bowl, then spoon into the prepared tin, pressing down into the base. Set aside.,Put all the remaining ingredients, except those for the topping, into a food processor and whiz until smooth. Pour the mixture overthe biscuit base, then bake for 1 hr to 1 hr 15 min until golden around the edge.Turn the oven off but leave the cheesecake in the oven for a further 2 hr to allow it to firm.,Remove the cheesecake from the tin, transfer to a plate and cool completely in the fridge.,To serve, spoon the yogurt over the chilled cheesecake, then slice.Drizzle with honey, sprinkle with lemon zest and cinnamon, and decorate with the mint and lemon.

Nutrition per serving
Calories
354g
Protein
168g
Fat
11g
Saturates
24g
Fibre
12g
Suger
10g
Salt
12g
Calcium
342mg
Carbs
21g
Iron
443mg
Vegitable
500g
Gluten
24g
Dairy
1g
Fruit
12g
VitAMin
0
Antioxidants
0
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