Rooibos-scented steamed fish fillet
A delicious, light main dish
PREP: 5 MIN – COOK: 10 MIN
For two low-cal plates
- 1 large fennel bulb
- 1 sachet Green MountainGreen Mountain - Rooibos Vert Bio15,07 €View (2.2 g)
- 2 fillets ling fish, or other firm, white fish, such as hake
- Juice of 1 lime
- A drizzle of soya sauce
- A drizzle of olive oil
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 MountainGreen Mountain - Rooibos Vert Bio15,07 €View. 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.