Radishes are in season right now and they add a lovely punchy feel to meals. Although they are a root vegetable, they have very little of the starch of things like potatoes and other root veg, making them a great addition to a low GL, low carb diet that will keep your weight and energy levels balanced. Try this recipe for a fresh-flavoured side dish.
Baked fish with fennel, rocket and radish salad
2 fillets of oily fish like trout or salmon
½ bunch of thyme, chopped
2 lemons (slice one, juice the other)
2 tbsp olive oil plus extra for drizzling
1 bulb fennel, thinly sliced
10 radishes, thinly sliced
1 tbsp capers, chopped
large handful of rocket
Heat the oven to 200˚C. Put the fish on a baking tray and place the thyme and lemon slices on top. Season, then drizzle with olive oil and bake for 15-20 mins until the fish is cooked.
To make the salad, mix the lemon juice with the olive oil. Pour over the sliced fennel and leave to stand for 10 mins. Then stir in the radishes and capers, and season. When ready to serve, add the rocket and toss to combine. Serve with the fish.
George is the Nutritional Therapist at Cotswold Better Health. She qualified at the Institute for Optimum Nutrition in 2006 and has been a practising Nutritionist ever since.
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