For some reason, I seem to have posted quite a few fish dishes recently, and here is another one! Perhaps it was the sea air we enjoyed at the beginning of the week, or maybe it was Eddie talking about going fishing...
Whatever the reason, we do enjoy fish and I know many readers do to, and quite honestly is there ever such a thing as having too many recipe ideas? No, of course not. The other great thing about this recipe is that it only has 0.8g of carbs per serving - how about that!
Ingredients:
(serves one)
1 level tbsp. of Boursin cheese
1 tsp fresh lemon juice
1 tbsp olive oil
½ shallot, finely chopped
100g cod fillet *
50g green olives, stoned and sliced
sea salt
freshly ground black pepper
fresh thyme for garnish
1 level tbsp. of Boursin cheese
1 tsp fresh lemon juice
1 tbsp olive oil
½ shallot, finely chopped
100g cod fillet *
50g green olives, stoned and sliced
sea salt
freshly ground black pepper
fresh thyme for garnish
Method:
1. Preheat oven to 180°C. Combine lemon juice and olive oil in a small bowl.
2. Mix shallots and olives together in a small bowl. Combine with the Boursin cheese.
3. Fold 1 (8"by 8") piece of non-stick baking paper, or tin foil in half to form a loose parcel.
4. Place the cod fillet into the parcel and add the lemon and olive oil followed by the shallot and olives and Boursin cheese. Place non-stick baking paper parcel on a baking sheet and bake 15 minutes, until the paper has puffed up.
5. The cod should be opaque and flake easily in the centre. If it is not fully cooked, bake an additional 3-5 minutes. Serve immediately.
3. Fold 1 (8"by 8") piece of non-stick baking paper, or tin foil in half to form a loose parcel.
4. Place the cod fillet into the parcel and add the lemon and olive oil followed by the shallot and olives and Boursin cheese. Place non-stick baking paper parcel on a baking sheet and bake 15 minutes, until the paper has puffed up.
5. The cod should be opaque and flake easily in the centre. If it is not fully cooked, bake an additional 3-5 minutes. Serve immediately.
* you could use coley if preferred
Each serving:
Carbohydrate 0.8g Protein 28.9g Fibre 1.7g Fat 27.0g
From an original Tesco real food recipe here
Carbohydrate 0.8g Protein 28.9g Fibre 1.7g Fat 27.0g
From an original Tesco real food recipe here
How about a nice bowl of strawberries and double cream for dessert?
Bon Appetit
All the best Jan
This sounds great. I always love fish, I have some salmon for my dinner today. Hugs, Valerie
ReplyDeleteWe eat fish at least once a week but usually just have it prepared simply with fresh lemon juice squeezed on top. I've never tried this cheese but it would make a nice change! Thanks!
ReplyDeleteI don't like olives, Jan, but I love Boursin cheese and fish, and this looks lovely!
ReplyDeleteWe love fish Jan. Absolutely love this plate!
ReplyDeleteIt has the added bonus of being a simple recipe to prepare.
ReplyDeleteOh yes, I'll take some of those strawberries. : )
ReplyDelete...fancy eats.
ReplyDeleteGood stuff as usual at your place. Yummy!
ReplyDeleteWe ate cod two nights ago and this is another recipe I would like to try. Thank you Jan :)
ReplyDeleteOoh, not for me, I can't stand olives, I love them in oil, but I find them as olives whole.
ReplyDeleteNow I really fancy that. Trouble is Sue doesn't like olives, even less so if they are cooked. Have to give it a miss - sorry Eddie.
ReplyDeleteJohn's dr. contacted him by mail that he should go on insulin. We are determined not to do that. I am making notes of your many wonderful/healthy recipes for him. He does love fish.
ReplyDeleteCod, olives and cheese - now there's a combination I could get to like in a hurry!
ReplyDeleteCan't have too many fish recipes. And this one seems perfect for summer. Our strawberries are ripe right now so I can also enjoy them with cream for dessert.
ReplyDeleteThe strawberries look delicious!
ReplyDeleteI'll have it all!! Yummy! Thanks Jan! Big Hugs!
ReplyDelete