FISH AND CABBAGE WITH CUMIN (VLCD)

Ingredients

• 100g white fish fillet without skin
• 2 tsp tamari (soy sauce)
• 1/4 tsp crushed fennel seeds
• 1 cup savoy cabbage, thinly shredded
• 1 spring onion
• 1/4 tsp cumin seeds

Preparation

• Grill fish fillet.
• Season with a squeeze of lemon, ½ the tamari, salt, and pepper to taste (be careful not to overcook).
• Meanwhile, heat pan and cook cabbage, fennel, and cumin (about 3 minutes) until cabbage starts to wilt. Add a drizzle of water or lemon juice plus the remaining tamari to avoid sticking.
• Place cabbage on the plate. Put the fish on top and drizzle with the pan juices (if you place the fish on a piece of foil curled up at the edges you can catch the juice and use it too).
• Garnish with spring onion and serve immediately.

VLCD Meal Breakdown

• Fish 110 calories
• Veg 22 calories