Magazine

Rooibos-scented steamed fish fillet

A delicious, light main dish

PREP: 5 MIN – COOK: 10 MIN

For two low-cal plates

1. Wash the fennel and remove the tough outer skin. Cut it into 8. Place the pieces in a steamer or ovenproof dish with the sachet of Green Mountain. Arrange the fish fillets over the bed of vegetables and cook for about 10 minutes, depending on the thickness of the fish.

2. Place each of the fillets on a plate, surround with fennel pieces and drizzle with the lime juice, soya sauce and olive oil. Serve with wholegrain rice.

Tip: Instead of the fennel, make this dish with seasonal vegetables of your choice.

MIKAËL GROU’S WINE PAIRING

To keep your meal truly low-calorie, serve a plain green Rooibos with citrusy notes rather than wine.