James Tanner brings us a delightfully light and tasty meal that will help you get back in shape for the new year ahead.
400g skinless plaice fillets
1 can of butterbeans drained
1 deseeded and diced red chilli
½ diced red onion
Zest and juice of half a lemon
1 clove sliced garlic
1 tsp grated ginger
6 chopped mint leaves
1 tbsp chopped dill
100ml chicken stock (can use veg stock or fish stock to)
1 tbsp low fat crème fraiche
1 tbsp vegetable oil
Drizzle of extra virgin olive oil (optional)
1. First set up a two tier steamer on your hob, take two 10 x 15 cm sheets of greaseproof paper and lay the plaice fillets 3 to a portion lengthways next to each other on the paper.
2. Curl under the ends of the fish fillets , season and steam gently for 5 minutes, whilst fish is cooking heat a large non stick frying pan to a medium heat on the hob, add a splash of oil and sauté the onion, chilli, ginger and garlic for one minute then add the butterbeans and lemon zest and cook for a further minute.
3. Next add the stock raise the heat and simmer for a minute then turn off and add the mint, half the chopped dill and crème fraiche and stir.
4. Take two large serving bowls and squeeze the lemon juice over fish and a little to the butterbeans and season to taste, arrange the butter beans in the bowls and top with steamed fish fillet scatter over remaining dill and a drizzle of extra virgin olive oil.