EVERYDAY light

Thai-spiced fish with noodles

Ready in only 25 mins, this dish is bursting with flavour from the spice mix. You can use almost any white fish for this recipe; we recommend cod or hake. White fish is really great for adding a protein fix, with the added benefit of being low fat.

PREP: 10 MINS • COOK: 15 MINS • SERVES 4 • PER SERVING: 340 cals, 41g carbs

4 cod or hake fillets (about 150g each) sea salt low-calorie cooking spray
4 noodle nests (about 200g)
1 red or yellow pepper, deseeded and cut into strips
4 spring onions, trimmed and thinly sliced lengthways
1 medium carrot, peeled and cut into thin strips (julienne)
3tbsp light soy sauce juice of 1 lemon
10g fresh coriander, chopped

for the spice mix:

1tsp ground cumin
1tsp garlic granules
1tsp onion granules
1tsp dried mint
¼tsp chilli powder (mild or hot, depending on your preference)
¼tsp ground ginger zest of 1 lemon pinch of sea salt

1 Preheat the oven to 200C/Gas 6. Mix all the spice mix ingredients together.

Pat the fish dry using kitchen towel, then sprinkle with a little salt. Coat the fish, on both sides, with the spice mix and place on a baking tray that has been sprayed with low-calorie