Heart health Pescatarian Tuna-stuffed beef tomatoes with basil crumbs
Big August tomatoes filled with a tuna, white bean and caper mix under crisp crumbs.
Orange-braised fennel with baked cod & olives
Cod baked over slow orange-braised fennel with black olives and a parsley finish.
Ingredients
Servings 2
Quantities scaled from the original (2 servings).
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Method
- Step 1
Brown the fennel in the oil; add orange zest, juice and stock.
- Step 2
Cover and braise 20 minutes until silky.
- Step 3
Sit the cod and olives on top; bake at 200C fan for 12 minutes.
- Step 4
Parsley and pepper over; potatoes alongside.
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Nutrition per serving
| Calories | 380 kcal |
|---|---|
| Protein | 32g |
| Carbohydrates | 34g |
| – of which sugars | 13g |
| Fibre | 8g |
| Fat | 13g |
| – of which saturates | 2g |
| – of which omega-3 | 0.4g |
| Calcium | 120mg |
| Iron | 2.6mg |
| Salt | 0.8g |
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