Roast haddock with butter bean and vegetables
Preheat the oven at 200c/180c fan/gas mark 6.
Wash the cherry tomatoes, cut in half and place in a deep baking tray. Wash and peel the carrot and dice into 1cm cubes. Peel the onion and dice into 1cm cubes. Add the mange tout, diced carrot and onion to the baking tray with the tomatoes. Drain and empty the tinned butter beans into the tray with the vegetables. Add the extra virgin olive oil, a pinch of salt and black pepper and stir to mix. Take 1 lemon and cut into 1cm thick slices placing evenly across the top. Place the tray into the preheated oven and cook for 25-30 minutes.
Cut a large piece of aluminium foil, enough to create a parcel for the haddock. Place the fish onto the foil and season with a pinch of salt and pepper. Bring one edge of the foil over to loosely cover the fish and then fold over both edged together twice to create a parcel. Then do the same with the two remaining edges of the foil to seal the parcel of fish. Place the parcel on a baking tray and place in the oven for 15-20 minutes. Ensure fish is cooked thoroughly before eating.
Place the butter bean and vegetables onto a plate and then place the fish on top of this. Add a squeeze of lemon to the fish and serve.
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