The Recipe
Serves 2 (9 GLs per serving)
This recipe provides a good source of Vitamin C and B complex vitamins, plus folic acid, potassium and beta
carotene – good for circulation & blood pressure regulation.
Ingredients:
- 1 large beef tomato cut into chunks (these will form a bed for the fish to sit on)
- 10 black olives, halved
- 2 cloves garlic, chopped
- 1 tbsp olive oil
- 2 fresh cod fillets
- 4 sprigs oregano, 3 sprigs parsley, 1 sprig rosemary
- salt and pepper to taste
- Fresh lemon quarters (to serve)
- *2 sweet peppers, quartered
- 2 courgettes, thickly sliced
- 1/2 a butternut squash, peeled and cubed
- 2 tbsp balsamic vinegar
- 1 tbsp olive oil
*You can use any combination of low GL vegetables for roasting but these work well with the rich flavours of the fish recipe.
Method:
1. Preheat oven to 100C / 200F / gas 1/4
2. Place tomato in bottom of oven proof dish with half olives and half garlic and sprinkle with olive oil
3. Put the fish on top and sprinkle with the remaining olives, garlic. Lay herbs on top
4. Place the peppers, courgettes and butternut squash in another oven proof dish and drizzle with oil and balsamic
5. Bake for 30 minutes or until cooked through
6. Serve with lemon wedges
This recipe provides a balanced and healthy meal for you and your family. It also is perfect when you follow the zest4life classes I organise on a weekly basis where participants follow Patrick Holford’s low GL diet. Would you like to optimise your health and lose weight as a natural side effect contact me to find out why zest4life could be the perfect programme for you. Alternatively visit my events page to find out when the new zest4life seminar is being held.
