4 4 oz/125 g each halibut filets , at least 1-inch/2.5 cm thick
1 tsp each fennel and coriander seeds
¼ tsp each salt and coarsely ground black pepper 1
1 red pepper, seeded and cut in strips 1
1 medium zucchini, thickly sliced on the diagonal ½
0.5 medium bulb fennel, trimmed and thinly sliced
2 cloves garlic, minced
1 tbsp Margarine or Olive Oil
- Preheat oven to 450° F (230° C).
- In a small skillet over medium heat, toast fennel and coriander seeds shaking pan for 3 minutes or until fragrant; set aside. On a cutting board, using a chef’s knife, break the seeds several times to release the flavour. Place in a small bowl and combine with salt and pepper; set aside.
- Spread vegetables in a single layer on a large rimmed baking sheet and sprinkle with garlic. Roast in preheated oven for 10 minutes. Meanwhile, pat fish dry, brush with margarine and sprinkle with spice mixture. Remove baking sheet from oven and place fish filets evenly spaced on top of vegetables. Roast 10 minutes or until a knife inserted in the fish comes out warm, this should take about 15 minutes. Serve with baby potatoes.
176 calories and 6g of fat per serving and loaded with lots of vitamins and nutrients.