Grilled Hake and salad
Tuesday, July 27th
One of the great things about eating Mediterranean eating is its just so simple and quick. When we were in Spain a few weeks ago, all we ate were salads and fish - yum!
Try the below recipe which is ready in about 15 mins. White fish is a great source of protein, as well as selenium - a powerful antioxidant! Although oily fish like salmon, mackerel, sardines and tuna are the highest in the healthy Omega 3s, hake also contains some.
200g mixed salad leaves
3 medium summer courgettes - thinly sliced
2 spring onions - thinly sliced
3 tablespoons of parsely
1 tin of lentils - drained and washed well
30ml extra virgin olive oil
Juice of one lemon
1 garlic clove crushed
1/4 teaspoon dried oregano
Place hake in a bowl and cover with the lime juice, paprika and peppper. Cover and leave for 5 mins or up to an hour in the fridge.
Meanwhile make the salad by washing the lettuce well and mixing with other ingredients in a big bowl. Make the dressing and add.
Place on hake on some baking paper and place under medium grill for 6-8 minutes or until cooked the whole way through. They are done when you press the flesh and it comes away easily.
Wheat free, gluten free, dairy free, sugar free
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