Ingredients
- white fish fillet 140 g
- asparagus 150 g
- potato 150 g
- olive oil 5 g
- lemon, salt, pepper, dill.
Instructions
- Preheat the oven to 200°C. Wash the potato and cut it into wedges without peeling (the peel contains fiber and nutrients).
- Place the potato wedges on a baking tray, drizzle with half the olive oil and season with salt. Bake for about 25 minutes.
- Season the fish with salt, pepper, dill and lemon juice. Add it to the tray for the last 12-15 minutes of cooking.
- Meanwhile, steam or boil the asparagus for 3-4 minutes until tender-crisp.
- Serve the fish on a bed of asparagus alongside the baked potato wedges.
White fish is one of the purest protein sources, providing all essential amino acids with minimal fat content. It's also a source of iodine and selenium, key minerals for thyroid function.
Asparagus is known for its asparagine content, a diuretic amino acid that helps reduce water retention. It also offers prebiotic fiber that feeds beneficial gut bacteria. The potato, baked with its skin, provides potassium and fiber with a lower glycemic index than mashed potatoes. It's a light but complete dinner.
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