Check out the photo above. Mouth watering? Mine is! What would happen to your jaw if I told you it was less than 250 calories and there were plenty of other delicious recipes like it ? You’re catching flies, dear.
Our lovely friends at Marie Clare have posted this recipe below for Baked Cod Provençal, along with four other delicious recipes to make life easier and tastier for the 5:2ers amongst us, and of which there appear to be quite a few! For those that don’t know what I’m gabbling on about, the 5:2 is the latest and healthiest of diets: two non-consecutive fasting days a week, during which you eat a maximum of 500 calories and five glorious normal days when you can eat what you like within 2,000 (2,500 for the boys).
Here below is the recipe you’ve been waiting for and check out Suzannah Ramsdale’s helpful article entitled ‘5:2 Diet Recipes: What Can You Eat On The Fasting Days?’ for Marie Claire here which also includes some top tips on how to best get through those fasting days and to make the most of the diet as a whole.
One-Tray Baked Cod Provençal
Calories per serving: 247
Preparation time: 10 minutes
Cooking time: 20 minutes
1 red pepper, seeded and cut into wedges 30 cals
1 yellow pepper, seeded and cut into wedges 30 cals
1 courgette, thickly sliced 34 cals
1 red onion, peeled and sliced 38 cals
1-cal cooking spray
2 x 150g cod fillets, skin removed 288 cals
100g cherry tomatoes 20 cals
30g drained and rinsed pitted black olives 40 cals
zest and juice of ½ lemon 9 cals
1 tbsp fresh oregano or thyme leaves 5 cals
salt and pepper
1. Heat the oven to 200˚C/400˚F/Gas mark 6. Place the chopped peppers, courgette and onion in a shallow baking dish. Spray with a little 1-cal cooking spray, season well with salt and pepper and roast for 10 minutes.
2. Place the cod fillets on top, season and spray with 1-cal cooking spray. Scatter the tomatoes, olives and lemon zest around the fish, and squeeze over the lemon juice. Sprinkle with the herbs, season again, and bake for 8–10 minutes, until the cod has just turned a denser white colour (this shows it’s cooked). Scatter with the olives and serve immediately.
Recipe and photo credit: Marie Claire