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Ingredients
-
400
g pike-perch fillets, skin on (4 fillets, 1 cm thick)
or 400 g trout fillets, skin on (4 fillets, 1 cm thick) -
1 ½
Tbsp fish sauce
or 2 anchovy fillets, in oil drained -
2
tsp toasted sesame oil
or 20 g extra virgin olive oil - 7 - 8 sprigs fresh dill leaves only
- 1 orange zest and juice
- 500 g water
-
600 - 700
g fresh sweetcorn kernels (from 5-6 corn cobs)
or 600 - 700 g tinned sweetcorn drained - 2 tsp salt
- 400 g mixed vegetables sliced (5 mm) or bite-size pieces (e.g. carrots, broccoli, cauliflower)
- 40 g butter
- Nutrition
- per 1 portion
- Calories
- 350 kcal / 1461 kJ
- Protein
- 26 g
- Fat
- 12 g
- Carbohydrates
- 29 g
- Fibre
- 7.6 g
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