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FISH AND CABBAGE WITH CUMIN (VLCD)

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


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