• Fish and Cabbage with Cumin (VLCD)


    • 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


    •  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 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.

    Fish 110 colories

    Veg 22 calories