INGREDIENTS:
8 baby (200g) beetroot
1 bunch (20) baby carrots
2 small (180g) zucchini, sliced
8 baby (320g) new potatoes, halved
4 baby (100g) onions
800g white fish fillets
TARRAGON LEMON SAUCE:
20g butter or margarine
1 clove garlic, crushed
1 small (80g) onion, chopped
1 tablespoon plain flour
3/4 cup (180ml) low fat milk
1 tablespoon chopped fresh tarragon
1 teaspoon grated lemon rind
1 tablespoon lemon juice
METHOD:
Boil, steam or microwave unpeeled beetroot until just tender, drain. Cool 5 minutes, peel beetroot.
Boil, steam or microwave remaining vegetables separately until tender.
Cut 4x30cm squares of baking paper, place a piece of fish on each square. Bring paper around fish to form parcels, seal by folding edges over securely.
Place parcels on oven tray, bake in very slow oven about 20 minutes or until fish is tender.
Remove fish from parcels, peel away skin.
Serve fish with vegetables and tarragon lemon sauce.
TARRAGON LEMON SAUCE:
Heat butter in pan, add garlic and onion, cook, stirring, until onion is soft.
Add flour, cook, stirring, until bubbling.
Remove from heat, gradually stir in milk.
Stir over heat until mixture boils and thickens.
Stir in tarragon, rind and juice.
Serves 4.
Per serve: 11.1g fat.
Calories: 345.
Additional carbohydrate required if you have diabetes.
