There is so much goodness in fish skin, so even if you don’t like the look of it. Learn to love it. While keeping calories low we still want to take advantage of the goodness in food. That is perhaps more important than the calorie count. This meal gives you a variety of nutrients from the fish and assorted vegetables.

Soy sauce may be used, but for Paleo use Cocoa alminos or tamari.

Feel free to add herbs and experiment with flavours using this recipe as a base.

Serves: 6 as a main meal. But if you really hungry, you could have more as this is so low in calories.

(273 Calories per serve) 1639 calories total.

Preparation Time: 10 minutes.

INGREDIENTS
500g celery (I used half a head – top half with leaves attached)- 60 calories
180g red capsicum (bell pepper) – 35 calories
1 cup fresh parsley – chopped well (10g) – 22 calories
100g lean middle bacon – 235 calories
100g / 1 small onion – 27 calories
400g frozen mixed vegetables – 188 calories
Juice of 1/2 lemon  –  10 calories
1kg frozen Hoki fillets (skin on) – 930 calories

100ml Tamari – 98 calories
Olive oil spray – 44 calories
Sea salt.

METHOD

1. Chop celery roughly and scatter on base of large non-stick lamington tray.
2. Chop capsicum sprinkle over celery.
3. Chop bacon and parsley and slice onion and place over celery.
4. Scatter frozen mixed vegetables over fresh vegetable and bacon mix.
5. Drizzle half the soy sauce over the vegetables.
6. Lay fillets over vegetables and pout over remaining spy sauce.
7. Squeeze lemon juice over fish and cover with foil.
8. Bake in moderate oven 35 minutes or until fish is almost cooked.
9. Uncover and discard foil. Spray with olive oil and sprinkle with sea salt. Bake a further 5-10 minutes.

NOTES:
Butter tastes better than oil on this dish but be mindful of the extra calories if you use it.