You can eat healthy meals during the week, and not spend ages in the kitchen, with this low-fat, sustainable fish supper Serves 2 Preparation and cooking timesReady in 20 minutes Ingredients • 2 tbsp miso paste (available from most supermarkets) • 1 tbsp golden caster sugar • 1 lemon , juiced • 2 x 125g skinless Pollack fillets • 2 tsp sesame oil • 1 red chilli, seeded and chopped • 100g soba noodles • 150g edamame soya beans (M&S and Waitrose sell them in the freezer section) Method 1. Mix the miso paste with the sugar and 1 tbsp of the lemon juice. Spread over the fish and crack some pepper over. 2. Mix the sesame oil, remaining lemon juice and the chilli. Boil the noodles in salted water, adding the edamame for the last minute. Drain and toss with the dressing. 3. Put the fish on a baking tray and grill for 4 minutes or until crisp at the edges and cooked through. Serve with the noodles. Per serving 460 kcalories, protein 39.3g, carbohydrate 57.4g, fat 9.8 g, saturated fat 1.6g, fibre 3.4g, salt 2.71 g Ends
