Serves 4
4 x 200 g (7 oz) fillets of wild Alaska halibut
1 tablespoon basil-flavoured olive oil
2 tablespoons lemon juice
1 garlic clove, very thinly sliced
225 g (8 oz) sugar snap peas or mangetout, trimmed
1 large courgette, chopped
1 red or yellow pepper, deseeded and sliced
salt and freshly ground black pepper
fresh parsley and basil, to garnish
* Preheat the grill
* Place the halibut fillets on a baking sheet and brush them with olive oil. Sprinkle with half the lemon juice, then scatter the garlic slices over the top. Season with a little salt and black pepper. Grill for about 6 - 8 minutes, turning once, until the flesh is opaque and flakes easily when tested with a fork. Take care not to overcook the fish or the flesh will dry out
* Whilst the fish is cooking, steam the sugar snap peas, courgette and pepper for 5 - 6 minutes until tender, yet still retaining a little "bite". Season with salt and pepper and the remaining lemon juice
* Divide the vegetables between four warmed plates and serve with the halibut fillets, garnished with parsley and basil
168 kcals
25g protein
5g fat (of which 1g saturates)
6g carbohydrate (of which 5g sugars)
2g fibre