 Preparation Time |
5mins
|
 Cooking Time |
15mins
|
 Level |
Easy
|
 Serves |
4
|
|
Free Food
|
FF
|
4 cod fillets
1 packet sugar snap peas
120g mushrooms, torn into strips
1 carrot, peeled & cut into thin strips
1 large piece of ginger, peeled & cut into thin strips
3 garlic cloves, peeled & thinly
low cal spray
2 tbsp soy sauce
4 tbsp Water
Preheat the oven to 180°C.
Add some low cal oil to a roasting tray and place the fish on top.
Season and sprinkle some of the garlic and ginger on top of the fish.
Drizzle the soy sauce over the fish and pour the 2 tbsp water around it.
Cover with tinfoil and seal really tightly around the edges. Place in the oven and bake until cooked.
Heat a wok on medium heat & add in some low cal spray. Add the ginger followed by the garlic. Then add the carrot and sugar snap peas and mushrooms along with 1 tbsp of water.
Keep stirring the vegetables for another 2 minutes and finally season.
Divide fish & vegetables up and serve immediately.
Enjoy with some Seasme Noodles as the perfect accompaniment.
– Unislim
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