Oven Roasted Fish with Fennel

Oven Roasted Fish with Fennel

Oven Roasted Fish with Fennel, Broccoli, Lemon and Chilli Dressing

Total Time: 35min
Prep: 10min
Cook: 25min
Serves: 4
Difficulty: Easy


2 baby fennel bulb, cut into wedges
350 g broccoli, cut into florets
600 g ling fillet, (4 x 150g)
2 tsp fresh lemon rind
2 tbs lemon juice
1 tbs olive oil
1 whole fresh red chilli, finely chopped
2 tbs fresh flat-leaf parsley, chopped
120 g rocket leaves, baby
1 x 3 second spray(s) oil spray


  Preheat oven to 200°C. Lightly spray a baking tray with oil. Place fennel on prepared tray. Bake for 10 minutes. Add broccoli and fish. Sprinkle fish with half the lemon rind. Bake for another 10-12 minutes or until fish is cooked through and vegetables are tender.
Meanwhile, whisk lemon juice, olive oil, chilli, parsley and remaining lemon rind in a bowl until well combined. Season.
Place fish, vegetables and rocket on serving plates and drizzle with lemon and chilli dressing.

Serving Suggestions: Roasted potatoes.

Winter is here and while it's only human to turn to comfort food, there's a healthy new way of nutritious, satisfying and delicious foods, without worrying about counting a thing...


The No Count plan from Weight Watchers allows you to enjoy lean proteins, wholegrains, low-fat dairy, legumes, and fruit and vegetables from a list of carefully selected foods - and you don't have to weigh, measure or count them!  


For more information visit this link.