Baked Fish & Green Salad

Ingredients:

• Fish of your choice
• 1 tsp ginger, 1tsp garlic,1 tsp soy sauce for each piece of fish
• 1 bunch Broccoli
• 2 x fresh tomato’s
• 1 packet Rocket
• 1 x Avocado
• ½ cup Fresh Basil
• 2 tbsp Balsamic Vinegar

Method:

Cut broccoli in to small florets and cover with hot water for 1min + depending on how crunchy you like your vegetables. Dice tomato and avocado and chop fresh basil. Combine rocket, broccoli, tomato, avocado and basil. Drizzle with Balsamic vinegar and add chilli flakes for spice. Combine the soy, ginger and garlic and spread on the top of each piece of fish. Cook under the grill or wrap individually in foil and bake in the oven for 15 mins at 200 degrees. Serve the fish whole next to the salad or chop in to pieces and mix through.

Variations:

Mix 1 tbsp of natural yoghurt with 2xtbsp of sweet chilli instead of balsamic vinegar
Serve with a cob of corn
Add 1 cup of wholemeal or spinach pasta to the salad.
Try adding fresh mango or nectarine slices