43.2 grams protein
4.1 gramss carbohydrates
Prep Time: 10 minutes
Cook time: 20 minutes
1 fennel bulb, finely sliced
1 lemon, finely sliced
2 shallots, finely sliced
small bunch of parsley
Take two large squares of foil and squirt each with one spray of FryLight. Lay half of the fennel in the centre of each foil square, then top with one trout fillet, skin-side down.
Lay lemon slices, shallots and parsley on each fillet then top with the remaining fillet, skin-side up. If you have any lemon or parsley left over, put it on top of the fish.
Gather up the sides of the foil and seal to make a parcel. Cook on the barbecue for 30-35 minutes or until the fish is cooked through. To test if it’s cooked, insert a sharp knife – if it’s hot once removed, then the fish is cooked.
You can find more healthy recipes like this under ‘Low fat recipes’ on our LighterLife Blog.
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