[Recipe] Angelfish served on a summery rainbow salad.

A delicious healthy recipe commissioned from Sleekgeek Success Story turned Coach,  Sylvia Frank (read more about her here).

Carefully designed to fit in with the Sleekgeek Food List,  Healthy Meal Template, and  Portion Control Guide.

DETAILS

• Recommended for: Lunch or light dinner
• Serves: 1 woman, double up the portions for a male serving (see full portion control guide here).

INGREDIENTS

• Quality Protein
  • Angelfish fillet OR another firm white fish of choice.

• Vegetables/Fruit
  • 1 cup finely sliced raw spinach
  • 1 cup finely shredded purple cabbage
  • 1 carrot, cut into small matchsticks

• Smart Carbs
  • 1 orange

• Healthy Fat
  • 1/4 avocado

• Herb, spices and extra
  • Pinch cumin
  • 2ml dijon mustard
  • Salt
  • Pepper

UTENSILS

• Chopping board
• Chopping knife
• Fork
• Bowl
• Mixing spoons
• Small oven tray
• Foil

INSTRUCTIONS

• Preheat oven to 180’C
• Season your fish.
• Lightly spray a piece of foil big enough to wrap your fish.
• Place your fish on the foil, wrap the foil closed loosely and pop onto the oven tray into the oven for 20 minutes.
• In the meantime, shred your purple cabbage and spinach leaves finely.
• Peel the carrot, halve it and cut it into thin strips or  ‘match sticks.’
• Slice two even slices of your orange and carefully trim the skin and white pith off the slices.
• Mash the avocado and squeeze in the juice from half the orange, mash and mix until a smooth dressing is formed.
• Add the dijon mustard and cumin to the dressing, season to taste.
• Add the dressing to the salad and stir to cover evenly.
• Check the fish and remove from the oven.
• Season with salt and pepper.

TO SERVE

• Plate the purple cabbage, spinach and carrot salad.
• Place the fish fillet on top and garnish with the two orange slice.

Enjoy!