Seabass and Kale Mix

There's nothing worse than spending time working out and not seeing results! The biggest mistake a lot of us make is thinking we can out exercise a bad diet. I made a decision recently to join a couch to 5k challenge and as part of making sure I don't feel too heavy in the morning for a run, I decided to change my approach to food for a week and see how I fare. So for the next 2 weeks, I'll be having very low-carb dinners and enjoying my usual carb portions with my weetabix and porridge breakfasts and indulgent wedges and chips a couple of times a week to stop me binging on bread when we eat out!

Give this recipe a go if you're a fish lover. You can switch the kale with spinach or green beans and it works with mackerel, sea bream and hoki fillets too! Whilst I love skin on fillets, I like the fish flaked into the mix so I stick with skin off for this but the recipe can be adapted and fish grilled with the skin on and set on a bed of veggies. I made my mix in a Lakeland baking pan which I absolutely love! It's super durable and I've had it for nearly a year and provided you stick to the recommendations of less that 220°, it lasts and lasts and cleans so easily! This is not sponsored by the way!! I love this product so I'm sharing although I've recommended a baking tray as I know most people have one.

Recipe - serves 1-2

2 sea bass fillets (skin off)

1 tsp fish sauce

1 tsp grated ginger

300g kale leaves

1 red bell pepper

1 green bell pepper

1 yellow bell pepper

1 serrano chilli (you can use hotter bird's eye or habanero if you can take it)

200g butternut squash

2 tsp parsley

1 tsp salt

1 tsp thyme

1 tsp ground black pepper

1 tbsp olive oil

Lemon or lime to serve

- Preheat the oven to 180° and line a baking tray with foil.

- Place the fish fillets on the baking tray, pour on the fish sauce and ginger and rub into the fish.

- Rinse and chop the kale and leave in a colander to drain. Slice the peppers and chillies into rings and remove the seeds.

- Pat the kale down with a paper towel and spread it over the tray, leaving the fish uncovered by the leaves.

- Add the sliced peppers and then cut the squash into "chips"(fries for the American-English speaking folk) and add these and the chillies on top of the kale.

- Sprinkle the salt, thyme, black pepper and olive oil over the entire contents of the tray and slide it into the oven for 20 mins or until the fish is opaque and cooked through.

- Using oven gloves or a kitchen towel, remove the tray from the oven. Using a fork or tongs, mix the entire contents together, breaking up the fish into the veggie mix.