Quick recipe finder Red mullet with baked tomatoes 
Baking fish is an easy way to reduce calories without compromising on flavour. Serve alongside baked tomatoes for a healthy evening meal.
As part of an Intermittent diet plan, 1 serving provides 2 of your 6 daily vegetable portions and 248 kcal.
Ingredients
For the tomatoes
- 375g/13oz mixed red and yellow cherry tomatoes
- 320g/11½oz fine green beans, trimmed
- 2 garlic cloves, finely chopped
- 2 tbsp lemon juice
- low-calorie cooking spray
- salt and freshly ground black pepper
For the red mullet
- 8 red mullet fillets, approximately 100g/3½oz each
- 1 lemon, finely grated rind only
- 2 tsp baby capers, drained
- 2 spring onions, finely sliced
To garnish
- 2 tbsp chopped parsley
- 8 caperberries
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Put the tomatoes in an ovenproof dish with the beans, garlic, lemon juice and spray with the oil. Season with salt and freshly ground black pepper and mix well. Bake for 10 minutes, or until the tomatoes and beans are tender.
Meanwhile, tear off 4 large sheets of foil and line with non-stick baking paper. Place 2 fish fillets on each piece of baking paper, then scatter over the lemon rind, capers and spring onions, season with salt and freshly ground black pepper. Fold over the paper-lined foil and scrunch the edges together to seal. Place the parcels on a large baking tray.
Place the fish parcels next to the vegetables in the oven and bake for a further 8-10 minutes, or until the flesh flakes easily when pressed in the centre with a knife.
Spoon the vegetables on to four serving plates and top each with two fish fillets. Garnish with the parsley and caperberries and serve.
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