The whole meal is around 450 to 500 calories. This time we served with carrot crisps which added a very nice texture and colour to the dish. Here's our recipe:
Cook new potatoes until soft. Crush with a little butter then add chopped watercress. Don't forget to season with salt and pepper to bring out all the flavour.
Using a potato peeler, thinly slice carrots into long strips. We sprayed a frying pan with a very small amount of oil and spread with a kitchen towel. Place the carrot strips into the frying pan and cook for around 5 minutes, turning occasionally. Your aim is to cook the moisture out of the carrot. Season the carrot crisps lightly with salt. Serve immediately. Very more-ish... disappeared a bit quicker than we anticipated.
To cook the fillets, pan fry skin side down (you could lightly dust the skin with flour) until it goes opaque half way up the fish. Turn off the heat, turn the fish over and leave in the pan for a further couple of minutes.
A little lemon juice will add the much needed acidity to the fish.
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We like to post our main meals to show you what CAN be eaten. You won’t find us posting every last morsel though – but we hope this gives you an idea of how far calories can go!
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