Fish, Fennel & Potato Casserole

Rating: Unrated

Dinner: Tuck into these low-cal feasts, and you'll forget you're even on a diet! 250 calories & under. This healthy recipe is featured in the dinner section of the new 5:2 Starter's Guide to The 2-Day Diet. The book provides a selection of over 100 tasty recipes to help you meet the daily 500 calorie allotment for the 2 days of intermittent fasting, as required by the 5:2 Diet.

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Recipe Summary test

Yield:
Serves 4 | Ready in 40 mins
Nutrition Info
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Ingredients

Directions

  • Heat oven to 400°F. Cook potato slices and fennel in boiling, salted water for about 5 minutes, until softened.

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  • Layer the potatoes, fennel, peppers, and basil in an ovenproof dish. Season layers with salt and pepper.

  • Top with the fish fillets, sprinkle with crumbs. Cut 2 slices of lime; use to top the fish and squeeze on the remaining juice. Drizzle with olive oil. Bake for 25 minutes until fish and vegetables are tender.

Nutrition Facts

Per Serving:
250 calories.
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